2 tbsp cognac
2 tbsp fresh lemon juice
2 tbsp superfine sugar + 1 1/2 tbsp
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.