AuthorMike RoboCategoryAppetizersDifficultyBeginnerCover apricots in water and rehydrate for about 4 hours, or overnight. Drain.
Simmer the sugar in 2 cups of water until slightly thickened, about 10 minutes. Add the apricots and simmer until they are tender, around 20 minutes.
Stir in the lemon juice and simmer for another few minutes.
Remove the apricots with a slotted spoon, and let them cool to room temperature.
Simmer the remaining liquid until it is a syrup consistency, about 10 more minutes.
Pipe or spoon the mascarpone cheese into the opening of each apricot. Arrange them on your serving platter of choice, and drizzle with the reduced syrup and refrigerate until the syrup is set, or at least 10 minutes.
Sprinkle with the chopped pistachios and serve.
Delicious!
Ingredients
Directions
Cover apricots in water and rehydrate for about 4 hours, or overnight. Drain.
Simmer the sugar in 2 cups of water until slightly thickened, about 10 minutes. Add the apricots and simmer until they are tender, around 20 minutes.
Stir in the lemon juice and simmer for another few minutes.
Remove the apricots with a slotted spoon, and let them cool to room temperature.
Simmer the remaining liquid until it is a syrup consistency, about 10 more minutes.
Pipe or spoon the mascarpone cheese into the opening of each apricot. Arrange them on your serving platter of choice, and drizzle with the reduced syrup and refrigerate until the syrup is set, or at least 10 minutes.
Sprinkle with the chopped pistachios and serve.
Delicious!
