Ingredient Mon Jul 28 2008

Apricots

Peaches, apricots and plums — known as stone fruits for the pit in the middle — are popping up all over farmers markets. Peaches start out as "cling," meaning the flesh has a tight hold on the pit and it's impossible to get it to pull away in neat halves. But apricots and some plums are already "freestone" — just split the fruit, pop out the pit, and you have picture-perfect halves.

Preparing grilled apricots with mascarpone and honey takes all of ten minutes, but would be worth it if it took all day. Grilling or broiling fruit intensifies and concentrates the flavor of a fruit. Ripe but fairly firm fruit works best. The recipe idea works with any stone fruit. For peaches, wait until later in the season when they're freestone.

If you don't have a grill, a very hot cast-iron pan will do the trick. Put the pan over high flame for a few minutes and then set a few apricot halves in the pan. Let them go for a minute or two until the fruit is slightly charred.

Remove the fruit from the pan and let it cool a few minutes. Add a dollop of mascarpone to each half and drizzle with honey. If you'd like, add a few grains of very coarse sea salt to top it off. It's best served warm or at room temperature, but it can spend a little time in the fridge if you want to make it earlier in the day. Take it out at the start of the meal and the chill will have worn off by dessert.

- Daniel Shumski