Roast Apricots with Thyme and Honey Mascarpone

This summery pudding is really the easiest thing ever to make. The apricot juices mix with the butter and sugar to create a yummy tart sauce, cut through with creamy, sweet mascarpone, greek yoghurt or ice cream. I like to eat these with broken amaretti biscuits, or toasted almonds scattered over the top which adds a nutty crunch and I substituted apricots for some ripe peaches last week, which was heavenly! 

1 tbsp brown sugar

25g unsalted butter

5 apricots

Sprig thyme

Marscapone cheese sweetened with a little honey

Amaretti biscuits (optional)

Preheat the oven to 180C. Halve the apricots and lay out in a baking tray, cut side up. Top each apricot with some sugar and a knob of butter.

Roast for 25-30 minutes, or until soft and golden. Top with a few thyme leaves and serve with the marscapone or ice cream.