Foods | Cooking
Hints & Tips
This wonderful easy-to-make and delicious appetizer is from the cookbook
Small Bites by Jennifer Joyce. My friend and neighbor, Roxanne Sienkiewicz,
shared this recipe with me. This recipe is a definite "keeper."
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Apricots with Mascarpone and Pistachios Recipe
Yields: serves many
Prep time: 30 min
1 1/4 cups water
3/4 cup superfine
Crushed seeds from 6 green cardamom pods
2 teaspoons fresh-squeezed
8 ounces dried whole apricots (the soft, ready-to-eat kind)
1/2 cup mascarpone cheese (Italian cream cheese)*
1 cup chopped unsalted pistachios
* Cream cheese may be substituted if you cannot find mascarpone cheese.
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 and place in a shallow bowl; set aside.
Using a small, sharp knife, cut a
pocket in 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, cheesy side down, in the chopped pistachios.
Arrange on a platter and refrigerate until serving time. Bring to room temperature before serving.