Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups water
  • 3/4 cup sugar, (superfine)
  • Seeds from 6 green cardamom pods, (crushed)
  • 2 teaspoons lemon juice, (fresh-squeezed)
  • 8 ounces whole apricots, (dried (the soft, ready-to-eat kind))
  • 1/2 cup mascarpone cheese ((Italian cream cheese)*)
  • 1 cup pistachios, (unsalted, chopped)

Instruction

  • In a saucepan over medium-high heat, bring water and sugar to a boil.  Reduce heat to low, add the crushed cardamom seeds and lemon juice.  Add the apricots and let them simmer for approximately 15 minutes or until they puff up.  Remove pan from heat.
  • Using a slotted spoon, transfer the apricots to a baking sheet or large plate; let the apricots cool.
  • Finely chop the pistachios and place in a shallow bowl; set aside.
  • Using a small, sharp knife, cut a pocket in each apricot (they will already have a little hole from when the stone was removed, so just make it larger).
  • Using a small spoon or a pastry bag fitted with a plain tip, stuff each apricot with some mascarpone cheese.  Dip stuffed apricots, cheesy side down, in the chopped pistachios.
  • Arrange on a platter and refrigerate until serving time.  Bring to room temperature before serving.
  • Serves many.