Apricots With Cream Cheese & Pistachios

2h
Prep Time

15m
Cook Time

2h 15m
Ready In

Recipe: #18549

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

recipe by:
dienia b

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recipe by:
dienia b

"Small Bites by Jennifer Joyce, adapted for my use gluten free"

Original is 6 servings

Metric US

I've Tried It

Ingredients

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1 1/4 cups water
3/4 cup powdered sugar
6 green cardamom pods
1 teaspoons lemon zest

2 tablespoons lemon juice
8 ounces dried apricots (whole apricots, the soft, ready-to-eat kind)
8 ounces cream cheese
4 1/2 ounces pistachio nuts (1 cup chopped)

Nutritional

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

Step 1

In a saucepan, bring water and sugar to a boil. Reduce heat to low, add the cardamom seeds and lemon juice, lemon zest,

Step 2

Add the apricots and let them simmer for approximately 15 minutes. Remove pan from heat.

Step 3

Using a slotted spoon, transfer the apricots to a baking sheet, let the apricots cool.

Step 4

Take out the pods and use the syrup in another project, like a base for pancake syrup.

Step 5

Finely, chop the pistachios and place in a shallow bowl; set aside.

Step 6

Cut a pocket in each apricot, stuff each apricot with some cream cheese.

Step 7

Dip stuffed apricots, cheesy side down, in the chopped pistachios.

Step 8

Arrange on a platter and refrigerate until serving time. Bring to room temperature before serving.