| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Taste2 |
6 |
servings |
INGREDIENTS
| 1/2 |
lb |
Dried apricots |
| 1/4 |
c |
Sugar |
| 3 |
|
Cardamom pods; crushed, seeded |
| 1 |
ts |
Fresh lemon juice |
| 1/2 |
c |
Drained yogurt |
| 1/2 |
c |
Ricotta |
| 3 |
tb |
Unsalted pistachio nuts; shelled, chopped |
INSTRUCTIONS
Wash and then soak the dried apricots in 2 cups of water overnight. Preheat
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. This recipe yields 6 servings.
Recommended drink: Camomile Tea, infused with cardomom, cinnamon and clove
Recipe Source: TASTE with David Rosengarten Adapted from a Paula Wolfert
recipe From the TV FOOD NETWORK - (Show # TS-4878 broadcast 05-13-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-22-1998
Recipe by: David Rosengarten
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