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| Total: |
10 hr 10 min |
| Prep: |
8 hr 10 min |
| Cook: |
2 hr |
| Yield: |
6 servings |
| Total: |
10 hr 10 min |
| Prep: |
8 hr 10 min |
| Cook: |
2 hr |
| Yield: |
6 servings |
Ingredients
- 1/2 pound of dried apricots
- 1/4 cup sugar
- 3 cardamom pods, crushed and seeded
- 1 teaspoon fresh lemon juice
- 1/2 cup drained yogurt
- 1/2 cup ricotta
- 3 tablespoons unsalted pistachio nuts, peeled and chopped
Instructions
- Wash and then soak the dried apricots in 2 cups of water overnight.
- Pre-heat the oven to 300 degrees.
- Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
- Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
202 |
| Total Fat |
6 g |
| Saturated Fat |
3 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
3 g |
| Sugar |
30 g |
| Protein |
6 g |
| Cholesterol |
14 mg |
| Sodium |
32 mg |
| Serving Size |
1 of 6 servings |
| Calories |
202 |
| Total Fat |
6 g |
| Saturated Fat |
3 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
3 g |
| Sugar |
30 g |
| Protein |
6 g |
| Cholesterol |
14 mg |
| Sodium |
32 mg |
