Mascarpone-Stuffed Dried Apricots

Mascarpone-Stuffed Dried Apricots

Makes 16


8 oz. mascarpone cheese, at room temperature
2 tbsp. yuzu (or orange) marmalade
16 dried apricots, slit with a paring knife
¼ cup Kowalski’s Honey Roasted Pecans, crushed with the flat end of a chef's knife
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  1. In a small mixing bowl, stir together mascarpone and marmalade.
  2. Using a spoon or pastry bag, fill each apricot with approx. 2 tsp. of the cheese mixture; refrigerate, covered, for 8-24 hrs.
  3. Press crushed pecans into each stuffed apricot 1 hr. before serving.


Find It!

  • Find yuzu marmalade with the accompaniments in the Specialty Cheese Department.