Stuffed apricots on chocolate cream

Ingredients for 4 servings:

• 12 apricot(s), ripe and aromatic
• 250 g mascarpone
• 250 g low-fat curd cheese
• ⅛ liter cream, liquid – for mascarpone filling
• 4 tbsp sugar, or the equivalent amount of sweetener
• 2 vanilla pods
• 1 bar of chocolate
• ⅛ liter cream, for cream
• optionally pistachios for sprinkling, finely chopped
• some powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Kids will love it…

Wash and stem the apricots. Bring water to a boil and blanch them briefly. Then remove them and peel off the skins. Halve the apricots and remove the stones. Split the vanilla pod and scrape out the seeds. Stir the mascarpone until smooth. Stir in the low-fat quark with the vanilla seeds and sugar. Carefully stir in the cream (using a whisk). Melt the chocolate in a microwave at 600 watts for about 2 minutes (in a closed container) – or conventionally in a double boiler. Stir in the cream until a smooth cream forms. Spread the cream evenly on the plate. Place the pitted apricots on top. Dust the apricots with powdered sugar. Pipe the mascarpone cream on top using a piping bag. Sprinkle with finely chopped pistachios, if desired.