Cardamom Poached Apricots With Mascarpone & Pi... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I slightly adapted this wonderful easy-to-make and delicious appetizer from the cookbook Small Bites by Jennifer Joyce. *Cream cheese may be substituted if you cannot find mascarpone cheese. Ingredients:
1 1/4 cups water |
3/4 cup superfine sugar |
6 green cardamom pods, crushed |
2 teaspoons fresh-squeezed lemon juice |
8 ounces dried whole apricots (the soft, ready-to-eat kind) |
1/2 cup mascarpone cheese (italian cream cheese) |
1 cup chopped unsalted pistachios |
Directions:
1. 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.
2. Finely chop the pistachios in food processor and place in a shallow bowl; set aside.
3. 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.
4. Arrange on a platter and refrigerate until serving time. Bring to room temperature before serving.
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