Apricots With Cream Cheese & Pistachios
April 21, 2015
Categories: Desserts, Dairy, Cheese, Nuts/Seeds, Pistachio, Fruit, Apricot, Middle Eastern, Christmas, Entertaining, Mother's Day, Gluten-Free, No Eggs, Vegetarian, Cream Cheese, Kosher Dairy more
"Small Bites by Jennifer Joyce, adapted for my use gluten free"
- Serving Size: 1 (298.7 g)
- Calories 389.2
- Total Fat - 22.5 g
- Saturated Fat - 8.5 g
- Cholesterol - 41.6 mg
- Sodium - 227.4 mg
- Total Carbohydrate - 43.8 g
- Dietary Fiber - 4.2 g
- Sugars - 36.1 g
- Protein - 8.1 g
- Calcium - 80.2 mg
- Iron - 1.7 mg
- Vitamin C - 38.8 mg
- Thiamin - 0.2 mg
Step by Step Method
In a saucepan, bring water and sugar to a boil. Reduce heat to low, add the cardamom seeds and lemon juice, lemon zest,
Add the apricots and let them simmer for approximately 15 minutes. Remove pan from heat.
Using a slotted spoon, transfer the apricots to a baking sheet, let the apricots cool.
Take out the pods and use the syrup in another project, like a base for pancake syrup.
Finely, chop the pistachios and place in a shallow bowl; set aside.
Cut a pocket in each apricot, stuff each apricot with some cream cheese.
Dip stuffed apricots, cheesy side down, in the chopped pistachios.
Arrange on a platter and refrigerate until serving time. Bring to room temperature before serving.
Tips & Variations
No special items needed.