Apricot Parfaits with Marscapone Whipped Cream


2 tbsp cognac
2 tbsp fresh lemon juice
2 tbsp superfine sugar + 1 1/2 tbsp
kosher salt
12 apricots, halved, pitted and cut into 1/2 inch wedges
1/2 cup graham crackers, crushed (4-5 crackers)
3 tbsp unsalted butter, softened
1/2 cup marscapone
1/2 cup heavy cream
2 tbsp confectioners sugar
1/2 vanilla bean, split lengthways and scraped
2 tbsp mint, chopped


In a medium bowl, whisk cognac, lemon juice, 2 tbsp  of superfine sugar and a pinch of salt until dissolved. Add apricots and mix well, let stand at room temperature for 15 minutes.

In a medium bowl, add the graham cracker crumbs with butter,  1/4 tsp salt, and 1 1/2 tbsp superfine sugar. Combine until completely moistened. Press into clumps and refrigerate for about 10 minutes.

Beat the marscapone with the heavy cream, confectioners sugar and vanilla seeds until stiff peaks form.

Stir the mint into the apricots and spoon into cups with their juices. Top with marscapone whipped cream and graham crumble and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s