Apricots with mascarpone and pistachios

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

Makes: 20


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.