Poached pistachio-sprinkled apricots stuffed with goats' ch

4 servings

Ingredients

Quantity Ingredient
225 grams Good-quality dried; (preferably Turkish)
; or ready-to-eat
; dried apricots
600 millilitres Water
50 grams Sugar
Seeds from 6 crushed cardamom pods
2 teaspoons Lemon juice
175 grams Fresh goats' cheese
8 tablespoons Double cream; (8 to 10)
40 grams Shelled pistachio nuts; chopped very finely
; indeed or ground in
; a pestle and mortar
; (they should almost
; resemble dust)

Directions

1 Soak the apricots in the water overnight. The next day, preheat the oven and a non-metallic ovenproof dish, large enough to hold the apricots to 150c/300f/Gas 2.

2 Pour the apricot-soaking liquid into a pan and add the sugar, cardamom seeds and lemon juice. Boil and add the apricots, then pour them and their liquid into the dish in the oven.

3 Cover with baking parchment and cook for 11/2 hours. Remove from the oven and leave the apricots to cool in the syrup. Chill well.

4 Before you want to serve them lift out the apricots to drain, reserving the syrup. Stir the goats' cheese and double cream until just combined.

5 Carefully open each apricot and stuff with 1 tsp goats' cheese mixture.

Place on a flat plate or dish, spoon over some of the reserved syrup and dust with the finely chopped pistachio nuts.

6 It is this final touch which makes all the difference, so don't be tempted to leave it out. And don't do what restaurants customarily do and serve straight from the fridge: food which is too cold kills the taste and spoils the whole pleasure of it.

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Recipe by: Food & Drink

Converted by MM_Buster v2.0l.

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