Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a medium bowl, whisk the Cognac with the lemon juice, 2 tablespoons of the superfine sugar and a pinch of salt until the sugar dissolves. Add the apricots and mix well; let stand at room temperature for 15 minutes.

Step 2    

In a medium bowl, using a fork, mix the graham cracker crumbs with the butter, 1/4 teaspoon of salt and the remaining 1 1/2 tablespoons of superfine sugar until evenly moistened. Press the mixture into clumps and refrigerate until just firm, about 10 minutes.

Step 3    

Meanwhile, in a large bowl, using a hand mixer, beat the mascarpone with the heavy cream, confectioners' sugar and vanilla seeds until stiff peaks form.

Step 4    

Stir the chopped mint into the apricots. Spoon the apricots and their juices into four 4- to 6-ounce glasses. Top with the mascarpone whipped cream and the crumble and serve right away.

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