Grilled Apricots With Whipped Ricotta, Basil And Sherry Vinegar Syrup

• 6 tablespoons turbinado (raw) sugar
• 2 tablespoons sherry vinegar
• 1/2 cup ricotta
• 2 to 3 tablespoons mascarpone
• 1 tablespoon finely chopped basil
• 6 apricots, ripe but still a little firm
• Vegetable oil, for brushing

1. Combine the sugar, sherry vinegar and 6 tablespoons cold water in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Simmer for about five minutes, or until syrupy. Set aside to cool.
2. Whisk together the ricotta and mascarpone in a small bowl until lightened, about 30 seconds. Stir in the basil. Cover and refrigerate until ready to use.
3. Heat a grill so that it's very hot. Halve the apricots and brush the cut sides lightly with oil. Place the apricots cut-side down on the grill and cook for a couple of minutes, until char marks appear. Gently flip the apricots and cook for about 30 second on the other side, just to warm the fruit through. Remove to a platter.
4. Serve the apricots while still warm (3 halves per person), with a dollop of ricotta and a drizzle of the vinegar syrup.

turbinado, sherry vinegar, ricotta, mascarpone, basil, still, vegetable oil

Taken from food52.com/recipes/13989-grilled-apricots-with-whipped-ricotta-basil-and-sherry-vinegar-syrup (may not work)