8 apricots, stones removed
10g butter
1/4 cup Chelsea Caster Sugar
1 Tbsp lemon zest
2 Tbsp lemon juice
200g mascarpone
100ml cream, lightly whipped
Amaretti biscuits to serve

1. Cut the apricots into quarters.

2. Melt the butter in a frying pan. Add the apricots and sprinkle with Chelsea Caster Sugar, zest and juice. Cook slowly for 10-12 minutes until completely soft. Blend until smooth then allow to cool.

3. Place the mascarpone in a large bowl. Fold through the cream. Gently fold the apricots into the cream mixture, but do not combine completely.

4. Spoon into serving glasses and sprinkle with crushed amaretti biscuits.