Roasted Citrus Bowls with Honey Mascarpone Cream
Last updated: February 15, 2022
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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
Yield: 4 servings
SCALE:
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
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.
Did you make this?
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January 20, 2016
I have about 7 pounds of citrus in my kitchen waiting for a recipe like this. I love how the colors of the grapefruit and orange compliment each other so well. Such a beautiful treat for Sarah’s baby shower!
7 pounds?! I’m incredibly jealous. Sounds like marmalade is in your future too. :)
I need to try roasting citrus! How have I never done this before?! And I can just imagine how it pairs with that creamy mascarpone with the hint of cardamom. :) Such a beautiful way to make the most of what’s in season! I loved reading about how you formed your friendship through your blogs. It’s something I just started to realize is possible and am feeling so blessed by all of the great inspirations and encouragers out there. You are one of them!
Yes, totally possible Emily – and I’m glad it’s brought us together! Hopefully we’ll meet in person – sooner rather than later, xo.
Yes, would love that someday too. :)
Grrrrrrlll! These bowls are too stunning, and all of those flavors together sound sublime. I’m so glad we got to meet last year; hopefully again soon! Thanks a million for bringing these gorgeous bowls to the party. <3
This is such a sweet gesture! This sounds amazing- my favourite breakfasts are the ones that can double as dessert ;) Can’t wait to check out everyone else’s posts too!!
Gorgeous Amanda! Both the sentiments and this stunning dish! The tart and luscious. Beautiful combo. xo
literally just going on and on to my roommate about how you’ve become such an excellent photographer. your color & styling choices here are so on point. love this recipe too! such a great flavor contrast.
you are the sweetest. that means SO much to me Renee. you have been an inspiration since the day i spotted one of your pictures more than a year ago. — now maybe these can be the dessert to those zucchini parm noodles you made?!
Well, this is just all around delightful! What a lovely bowl for a luck lady! Beautiful, Amanda! x
Oh dear – I cannot get over how elegantly STUNNING these photos are Amanda. You’ve outdone yourself with these bowls of goodness. Thank you for this delicious recipe and your loving words – I feel so lucky to call you my (real life!) friend – solidified by your trip to California (where you were so utterly patient with me as I finished up my dissertation – woooeee!). I look forward to another Amanda visit (one that includes delicious eats and cat snuggles). xoxo!
They’re all true words my friend! So excited for what’s to come for you. And yes, a visit out there is sure to be needed. I must squeeze those #cheesebabygirl cheeks!
Such a beautiful post, Amanda!! I’ve only ever roasted citrus for cocktails, but this looks much tastier (and healthier). I’m so glad I got to meet you when you were outhere in Cali!! Thanks for making this an extra special #cheesebabyshower!! xo
I am absolutely in love with everything about this post! Such a sweet tribute to Sarah, and you have outdone yourself with that recipe…I have a real hankering for citrus + mascarpone now! Beautiful use of cardamom too. xoxo
Just gorgeous, Amanda! I wish I had a bowl of this waiting for me right now for breakfast. I’ve actually never roasted citrus before, but it’s clearly high time I do so. Plus: Those colors!! Swoon.
yes, do it! i am obsessed with roasting fruit, but this was my first time with citrus. and i love that you can make it ahead. xo
This combination sounds so perfectly simple but mouthwatering, I just love cardamom always and I can’t wait to roast some citrus when I get home tonight. I’m so happy we could come together for this virtual shower today, it is so lovely to see everyone’s posts!
amanda, you are so clever! i love broiled grapefruit and i always forget how annoying the membrane is until i’m trying to dig all that succulent flesh out. i looove the idea of a bowl. you are the absolute sweetest and i loved this post. xo
hi jaime! ugh, isn’t it irritating to try and dig the grapefruit out? this was my solution, and I have to say, it let me get down to dessert a little faster. :) love ya!
My mouth is watering just thinking about the cardamom/honey combo with that mascarpone and beautiful citrus. And these photos are so gorgeous!! I love it all, no doubt Sarah will too! xo.
We are bringing the citrus/mascarpone combo to the party, twinsies! Your pavlova is stunning girl. These airy clouds of goodness, could there be anything better in the dead of winter? xo
So sweet how you two met and the friendship that you two now share. She’s going to love this!! This recipe, Amanda, is so luscious, creamy and rich in texture and flavor. I can imagine tasting it and OMGeee!! So, incredibly luxurious and gorgeously photographed! xo
What a gorgeous post for a lovely lady! I have to admit, I don’t take full advantage of the winter citrus like I should, but this dish just lets their beauty shine :) xo
Well isn’t this just gorgeous! Such a simple recipe that allows the ingredients to really shine. I love that. So happy we can all get together to celebrate Sarah today. She is such a gem! Cheers, friend!