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Cardamom Poached Apricots with Mascarpone & Pistachios Recipe

Ingredients

How to make it

  • In a saucepan over medium-high heat, bring water and sugar to a boil. Reduce heat to low, add the crushed cardamom seeds and lemon juice. Add the apricots and let them simmer for approximately 15 minutes or until they puff up. Remove pan from heat. Using a slotted spoon, transfer the apricots to a baking sheet or large plate; let the apricots cool.
  • Finely chop the pistachios in food processor and place in a shallow bowl; set aside.
  • Open up each apricot (they will already have a little hole from when the stone was removed, so just make it larger). Using a small spoon or a pastry bag fitted with a plain tip, stuff each apricot with some mascarpone cheese. Dip stuffed apricots, cheese side down, into the chopped pistachios.
  • Arrange on a platter and refrigerate until serving time. Bring to room temperature before serving.

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