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Place the apricots, orange peel, cinnamon stick and 3 tablespoons of the sugar in a pan and cover with 2 cups cold water. Bring to a boil, cover and simmer gently for 25 minutesm until the fruit is tender. Remove from heat and stir in the dessert wine. Let stand until cold, then chill for at leasy 3-4 hours or overnight. Combine the mascarpone, orange juice, and remaining sugar in a bowl and beat well until smooth, then chill. Just before serving remove the cinnamon stick and orange peel, and serve with a spoonful of the prange cream sprinkled with cinnamon.
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