| 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 |