Recipe of sautéed apricots with mascarpone lime cream and strawberry ice cream

There are desserts that awaken our senses by only pronouncing their name. This recipe by chef José Manuel Cano is an invitation to follow in his footsteps and enjoy the meal perfectly accompanied by our Cava Ramiro II Natural Brut.

Sautéed apricots with mascarpone lime cream and strawberry ice cream

Author Jorge Manuel Cano


  • 12 ripe apricots
  • 30 g olive oil
  • 250 g mascarpone cheese
  • 25 g sugar
  • 1 lime and fresh mint
  • 4 sweet cereal cookies
  • 25 g lime pop rocks
  • 200 g strawberry ice cream


  • In a frying pan over medium heat put the olive oil and the pitted apricots face down.
  • When browned, remove and set aside. Mix the mascarpone, sugar, lime zest, taking care not to include the white pith of the lime.
  • Mix carefully taking care not to curdle or separate the mascarpone.
  • Set aside.
  • Crumble the cookies with a fork so the crumbs are irregular


Place the mascarpone cream on the plates, over this place the apricot with their best side up. Finish the plate with the strawberry ice cream, the lime pop rocks, the cookie crumbles and the freshly chopped mint.

Jorge Manuel Cano

Jorge Manuel Cano

Jorge Manuel Cano is from a family of cooks and is a graduate in gastronomy from the University of Mendoza in Argentina. He did his postgraduate studies in Valencia, Spain, where he has lived since the year 2000. In Argentina he worked for top chefs like Francis Mallmann and Germán Martitegui. From there he went on to work in London, at the River Cafe of Ruth Rogers where he cooked alongside of Jamie Oliver. Jorge Manuel has traveled through many countries and he is an erudite on the subject of foods.

The recipe of sautéed apricots with mascarpone lime cream and strawberry ice cream as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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