Makes:20
Ingredients
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
Method
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.
FYI
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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