Mascarpone-Stuffed Dried Apricots
- 8 oz. mascarpone cheese, at room temperature
- 2 tbsp. yuzu marmalade (or orange marmalade)
- 16 dried apricots, slit with a paring knife
- 1/4 cup candied pecans, crushed with the flat end of a chef's knife
In a small bowl, stir together mascarpone and marmalade. With a spoon or pastry bag, fill each apricot with approx. 2 tsp. of the cheese mixture. Refrigerate, covered, 8-24 hrs. One hr. before serving, press the crushed pecans onto one end of each stuffed apricot.
Good to Know: Find yuzu marmalade with the accompaniments in the Imported Cheese Department.