When looking for a fruity dessert, that’s not too filling, apricots can fit the bill. To make these stuffed apricots with pistachios we started out with dried apricots, so this is something you can make even when apricots are not in season. Amazingly, they come back to life, and make the most amazing syrup. You can eat then with just the syrup, if you like, but adding the marscapone gives it a little richness, and the nuts add a little crunch and complement the fruit nicely.
This recipe creates an oozy, sweet light dessert, nice to include on your Halloween party menu featuring a graphic orange and black combination of things.
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
