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    Apricots with mascarpone and pistachios

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    Apricots with mascarpone and pistachios

    • Vegetarian
    • 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.

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    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.



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