Poached Pistachio-sprinkled Apricots Stuffed With Goats’

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Turkish	Drink, Food &	4	Servings

INGREDIENTS

225	g	Good-quality dried
		preferably Turkish
		or ready-to-eat
		dried apricots
600		Water
50	g	Sugar
		Seeds from 6 crushed
		cardamom pods
2	t	Lemon juice
175	g	Fresh goats' cheese
8	T	Double cream, 8 to 10
40	g	Shelled pistachio nuts
		chopped very finely
		indeed or ground in
		a pestle and mortar
		they should almost
		resemble dust

INSTRUCTIONS

Soak the apricots in the water overnight. The next day, preheat the
oven and a non-metallic ovenproof dish, large enough to hold the
apricots to 150c/300f/Gas 2.  2 Pour the apricot-soaking liquid into a
pan and add the sugar,  cardamom seeds and lemon juice. Boil and add
the apricots, then pour  them and their liquid into the dish in the
oven.  3 Cover with baking parchment and cook for 11/2 hours. Remove
from  the oven and leave the apricots to cool in the syrup. Chill well.
4 Before you want to serve them lift out the apricots to drain,
reserving the syrup. Stir the goats' cheese and double cream until
just combined.  5 Carefully open each apricot and stuff with 1 tsp
goats' cheese  mixture. Place on a flat plate or dish, spoon over some
of the  reserved syrup and dust with the finely chopped pistachio nuts.
6 It is this final touch which makes all the difference, so don't be
tempted to leave it out. And don't do what restaurants customarily do
and serve straight from the fridge: food which is too cold kills the
taste and spoils the whole pleasure of it.  Converted by MC_Buster.
Recipe by: Food & Drink  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 131 Calories From Fat: 38 Total Fat: 4.5g Cholesterol: 0mg Sodium: 1.8mg Potassium: 225.6mg Carbohydrates: 22.2g Fiber: 1.8g Sugar: 18.9g Protein: 2.5g