Apricots With Cream Cheese & Pistachios

2h
Prep Time
15m
Cook Time
2h 15m
Ready In


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

Original is 6 servings

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.

Tips


No special items needed.

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