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Apricots with mascarpone and pistachios
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150g caster sugar
6 cardamom pods, seeds removed
2 tsp lemon juice
20 small, soft dried apricots (about 150g)
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.
Typical values per serving:
This recipe was first published in November 2014.
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