- 8 Apricots (halved and destoned)
- 1-2 tsp Bee Fruity Orange Blossom Honey (for glazing)
- 1 tsp vanilla extract
- 2 tbsp Bee Fruity Orange Blossom Honey
- 400 g mascarpone cheese (stand out of fridge to soften)
- 200 ml thickened cream (lightly whipped)
- 6 savoiardi biscuits
- 100 g pistachios (roughly chopped)
- Halve the apricots and carefully remove the stone. Heat BBQ or grill pan to med-high heat. Brush the flat side of apricots with honey and place on grill for 3-4 minutes, or until char marks appear.
- Remove from heat and glaze with a little more honey immediately, the heat from the apricots will help. Allow to cool, and halve again.
- Whisk the cream with honey and vanilla until soft peaks form, fold with the softened mascarpone.
- Crumble one savoiardi biscuit and a small handful of pistachios in the bottom of the jar. Pipe or spoon the mascarpone and cream filling into the jar, tapping the jar as you go to remove air bubbles. Fill halfway.
- Add the four quartered apricots with the grill marks facing out of the jar, pushing along the glass into the cream.
- Repeat the biscuit layer, followed by more cream.
- One or two more taps or the jar, then sprinkle generously with the chopped pistachios.
- Lid on and store in an esky or fridge until ready for eating!
Orange Blossom Honey
Orange Blossom Honey is a lovely light translucent honey usually extra light amber in colour but can range from white to light amber. It captures the heady aromas of fragrant orange blossoms. This unique honey has beautiful floral citrus flavours. Slow to crystallise.