Jasmine-Poached Apricots with Mascarpone | The Meadow Kitchen

FLOWERS FROM MY MEADOW · THE MEADOW KITCHEN · BOTANICAL BAKING & DESSERTS

Jasmine-Poached Apricots with Mascarpone

Tender apricots gently poached in fragrant dried Jasmine Flowers syrup, served with creamy mascarpone and honey.

Genuine Jasmine Flowers 20g botanical ingredient pouch, not prepared apricots

Authentic Jasmine Flowers 20g ingredient photograph, not a photograph of the finished dessert.

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Ingredients

  • 6 firm ripe apricots, halved
  • 2 tablespoons dried Jasmine Flowers
  • 400 ml water
  • 80 g sugar
  • 1 strip lemon peel
  • ½ teaspoon vanilla extract
  • 150 g mascarpone
  • 1 tablespoon honey

How to prepare

  1. Gently simmer the water, sugar, dried Jasmine Flowers and lemon peel together.
  2. Remove from the heat, cover and infuse for 10 minutes, then strain carefully.
  3. Poach halved apricots in the floral syrup for 5–8 minutes, until tender.
  4. Reduce the syrup slightly, then stir in the vanilla extract.
  5. Serve the poached apricots with mascarpone, a little of the floral syrup and the honey.

Kitchen notes

Use identified culinary dried Jasminum officinalis flowers, not ornamental pesticide-treated blooms. Contains milk/dairy from mascarpone and honey; consider individual fruit and botanical allergies. Honey is not suitable for infants under 12 months. Handle fresh mascarpone hygienically and refrigerate any prepared components as appropriate. The archived recipe specifies no tested storage period or yield, and no medical claims are made.