Apricots Stuffed with Pistachios and Cream

Recipe

A Slippery, Creamy Dessert: Apricots Stuffed with Pistachios and Cream

Who knew that dried apricots could be resurrected to their original succulent state? These were soaked overnight, then cooked with sugar to create a fruit-forward syrup, perfect for drizzling over the bites. Creates an oozy, sweet light dessert nice to serve at this Halloween party.

MAKES 20 BITES

SOAK THE APRICOTS

20 dried apricots
2 cups water

Soak the apricots in cold water overnight.

COOK THE APRICOTS… MAKE THE SYRUP

1/2 CUP turbinado sugar
squeeze of lemon juice

Remove apricots from liquid. Add the liquid to a pan with sugar and bring to a boil. Reduce heat and cook for 5 min. Add apricots and simmer for 20 min till apricots are tender. Remove apricots, continue simmering liquid another 20 min till the liquid thickens to a syrup. Remove from heat, squeeze in lemon juice. Allow to cool. Transfer to a squeeze bottle and refrigerate.

MAKE THE CREAM FILLING

1/2 CUP mascarpone cheese
1/4 CUP pistachio nuts, chopped finely
1/2 TB lemon thyme, minced

Mix ingredients together in a bowl.

CREATE THE BITES

cooked apricots
cream filling
1/8 CUP pistachio nuts, chopped
syrup
powdered sugar, for garnish (optional)

Cut apricots in half leaving one side attached. Spoon in cream filling, and close. Roll edge in pistachios. Drizzle syrup on top. Spear with small fork. Dust with powdered sugar.

See more recipes and ideas for a Halloween or Day of the Dead celebration in 19 Spooky Harvest