Grilled Apricots with Whipped Ricotta, Basil and Sherry Vinegar Syrup

• Produce

  • 6 Apricots
  • 1 tbsp Basil

• Oils & Vinegars

  • 2 tbsp Sherry vinegar
  • 1 Vegetable oil

• Dairy

  • 2 tbsp Mascarpone
  • 1/2 cup Ricotta

• Other

  • 6 tablespoons turbinado (raw sugar

Found on food52.com

Description

Ingredients

• 6 tablespoons turbinado (raw) sugar
• 2 tablespoons sherry vinegar
• 1/2 cup ricotta
• 2 to 3 tablespoons mascarpone
• 1 tablespoon finely chopped basil
• 6 apricots, ripe but still a little firm
• Vegetable oil, for brushing

Directions

• Combine the sugar, sherry vinegar and 6 tablespoons cold water in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for about five minutes, or until syrupy. Set aside to cool.
• Whisk together the ricotta and mascarpone in a small bowl until lightened, about 30 seconds. Stir in the basil. Cover and refrigerate until ready to use.
• Heat a grill so that its very hot. Halve the apricots and brush the cut sides lightly with oil. Place the apricots cut-side down on the grill and cook for a couple of minutes, until char marks appear. Gently flip the apricots and cook for about 30 second on the other side, just to warm the fruit through. Remove to a platter.
• Serve the apricots while still warm (3 halves per person), with a dollop of ricotta and a drizzle of the vinegar syrup.