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| Cream Stuffed Apricots |
Ingredients
450 g heavy whipped cream
150 g pistachio nuts (grated)
450 g dried apricots
450 g sugar
750 ml water
1 teaspoon lemon juice
Cooking Instructions
First soak apricots in cold water overnight. Drain. Heat sugar and water together over medium heat for ten minutes. Add apricots and cook until apricots are tender and the liquid becomes a syrup. Add lemon juice, cook for one minute. Remove from heat. Transfer apricots with a perforated spoon on to a plate. Allow to cool. Cut open the apricots. Fill the inside with whipped cream. Arrange apricots side by side on a platter. Gradually pour over them as much syrup as the apricots could absorb. Garnish with grated pistachio nuts. Enjoy.
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