Preheat the oven to Gas Mark 5/375F/190 °C. Put the apricots in a shallow roasting tin and roast for 15 minutes. Remove from the oven, place over a moderate heat, add the brandy and wine to the roasting tin and gently remove the apricots. Reduce the sauce over a gentle heat for two minutes.

In a dry frying pan toast the pine kernels over a moderate heat until they are golden and set aside.

Peel the apricots, cut in half and gently ease out the stones. Put a dollop of mascarpone in the middle of each plate, pour the sauce around the edge, arrange the fruit on top of the sauce and sprinkle over the pine kernels.