Recipe courtesy of Paula Wolfert
Recipe courtesy of Paula Wolfert
Watch how to make this recipe.
Poached Apricots
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- Total: 10 hr 10 min
- Prep: 8 hr 10 min
- Cook: 2 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Total: 10 hr 10 min
- Prep: 8 hr 10 min
- Cook: 2 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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
