Ingredients

2 cups fresh or frozen apricots (thawed), sliced with slices chopped in half
8 oz mascarpone cheese
2 cups fresh or frozen apricots (thawed), sliced with slices chopped in quarters
1/2 cup apricot or peach preserves
1 tablespoon all spice
1 tablespoon lemon juice
1 teaspoon ground nutmeg (preferably freshly grated)
1 tablespoon cinnamon
10 egg roll sheets
1/2 cup peach preserves
1 quart canola oil

Directions

1. Using a Pyrex mixing bowl, add mascarpone cheese, apricot preserves, cinnamon, nutmeg, lemon juice and all spice. Mix thoroughly. Refrigerate peach mascarpone mixture for 30 minutes.
2. Using egg roll package instructions, spoon about 1½ tablespoons of the mixture onto each egg roll. Roll and form all the egg rolls (DO NOT OVER FILL EGG ROLLS).
3. Fry egg rolls, turning quickly, cooking on all sides to just golden brown, less than a minute.
4. Remove to a rack and repeat until all cooked.

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