Roasted Citrus Bowls with Honey Mascarpone Cream

These roasted citrus bowls are a combination of winter fruits, caramelized by the oven, and creamy mascarpone cheese with honey.

These Roasted Citrus Bowls were inspired by all the gorgeous lemons, oranges, grapefruit, tangelos, etc. that are in season. Their vibrant colors and juicy tartness are a refreshing palate awakener in the doldrums of winter.

Roasting citrus does something wonderful to the flavor, bringing out the natural sweetness and letting go of any bitterness.

How to Roast Citrus

This quick roasting method is quite simple. You’ll get lovely caramelization by segmenting the grapefruit and oranges so that the heat touches each slices and their edges. Plus the segments are easier to eat!

Meanwhile you’ll stir the honey and a bit of crushed cardamom into the mascarpone, and when the citrus is done, you’re ready to build these beautiful bowls. You can even make homemade mascarpone cheese if you want!

There’s a lot of delight in the luscious pile of fruit atop that creamy cradle, infused with the soft notes of cardamom and honey.

Think of mascarpone as a richer, decadent greek yogurt – a lightly sweet Italian cheese that I realized I should be eating more often. I topped the bowls with crushed pistachios for a little crunch, but any nut would do.

This is one of those desserts (or brunch treats) that is so effortlessly elegant, especially when entertaining because everything can be made two days ahead, then assemble as needed.

More Citrus Recipes:

• Gin and Citrus Marinated Olives
• Easy Sourdough Discard Soda Bread
• Orange Glazed Butternut Squash and Brussels Sprouts with Pecans

Roasted Citrus Bowls with Honey Mascarpone

Breakfast bowls or a dessert can be made with roasted citrus and mascarpone cheese.

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Prep Time :10 minutes

Cook Time :7 minutes

Total Time :17 minutes

Yield: 4 servings

Author: Amanda Paa

SCALE:

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Ingredients

• 2 medium grapefruit segmented
• 2 medium oranges segmented
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 6 ounces mascarpone cheese
• 1/4 – 1/2 teaspoon ground cardamom
• honey to taste
• crushed pistachios for garnish

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Instructions 

• Preheat oven to 400 degrees F. Toss the citrus segments with olive oil and salt, then lay on a parchment covered baking sheet and roast for 5 minutes, then broil for 2 minutes.
• Meanwhile, stir together mascarpone, cardamom, and as much honey as you’d like depending how sweet you like things. Start out with 1 tablespoon and go from there.
• Remove citrus from oven, let cool for 5 minutes, then divide between four bowls with the mascarpone. Top with crushed pistachios.

Notes

You can roast the fruit two days ahead of time, as well as the mascarpone. Just keep them separate, then assemble when ready to serve.