OVERVIEW
At an outdoor feast, when you’ve had your fill of the main courses, something refreshing to lift the palate is essential – especially if the sun is beating down. Fresh fruit is a wonderful choice, apricots especially. When fruit hits a very hot grill, the sugars panic immediately and rush to the surface, creating a beautiful layer of char. It’s rich in flavour, yet the fruit remains fresh. This is exactly what we’re looking for. Pair the charred apricots with mascarpone and olive oil for something truly special.
SET UP YOUR EGG
Set up the EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 250°C.
Prepare the apricots by halving them lengthways and removing the stones. Cover with sugar and a splash of olive oil.
GRILL THE APRICOTS
Place them face down on the grill and cook for 3 minutes, until charred. Turn them and cook for another minute – don’t overdo it, as we want to keep the freshness of the fruit alongside the richness of the burnt sugar. Put them aside, place the honey in a pan and warm it slightly to loosen up. Pour the honey over the apricots.
Loosen the mascarpone with a touch of cream or water and spoon it onto a plate. Spoon the apricots and honey over the top. Add just a touch of salt to balance the flavour.
