Roasted apricots with mascarpone and amaretti

Serves 4

(Jason Lowe)

There are some large deep golden apricots around, almost the size of peaches, which are perfect for this dessert as you can serve three halves for each person.

6 large golden apricots or 12 small ones
A few knobs of butter
150-180g mascarpone
8 amaretti biscuits

Pre-heat the oven to 240/gas mark 8. Halve the apricots; remove the stones. Arrange the apricots, cut side up in an ovenproof dish or roasting tray and place a little butter on each one.

Cook in the oven for 10-15 minutes until they begin to lightly colour, then remove and leave to cool a little. Meanwhile coarsely crush the amaretti biscuits in a bag with a rolling pin.

To serve, arrange the apricots on serving plates and spoon over any cooking juices. Place a spoonful of mascarpone in the centre and scatter the amaretti over.