Apricots with mascarpone and pistachios

  • Vegetarian


150g caster sugar

6 cardamom pods, seeds removed

2 tsp lemon juice

20 small, soft dried apricots (about 150g)

125g mascarpone

50g pistachios, finely chopped


1. Put the sugar, cardamom seeds and lemon juice in a small pan with 300ml water. Bring to the boil and simmer over a medium heat for a few minutes to dissolve the sugar. Add the apricots, bring back to the boil, then reduce the heat and simmer gently for 20-25 minutes. Transfer to a bowl to cool.

2. Drain the apricots, reserving the syrup. Carefully open up the apricots; they will already be cut, but you may need a small knife to pull them apart. Fill each with 1 tsp mascarpone and dip into the chopped pistachios, then place in a single layer on a parchment-lined tray. Chill for 1 hour.

3. Arrange the apricots on a platter and drizzle with the syrup. Serve with toothpicks to avoid sticky fingers.


Medjool dates make a great alternative to the apricots. You can prepare these up to six hours in advance; just cover with a sheet of parchment and wrap in cling film.


This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


  • Preparation time: 15 minutes, plus cooling and chilling
  • Cooking time: 25 minutes
  • Total time: 40 minutes, plus cooling and chilling

Makes: 20

Nutritional Info

Typical values per serving:

Energy 369kJ
Fat 4.4g
Saturated Fat 2.3g
Carbohydrate 11g
Sugars 10.9g
Protein 1.1g
Salt trace
Fibre 0.7g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Sat Nov 01 16:48:00 GMT 2014.