| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Turkish | Food &, Drink | 4 | servings |
INGREDIENTS
| 225 | g | Good-quality dried; (preferably Turkish) |
| ; or ready-to-eat | ||
| ; dried apricots | ||
| 600 | ml | Water |
| 50 | g | Sugar |
| Seeds from 6 crushed cardamom pods | ||
| 2 | ts | Lemon juice |
| 175 | g | Fresh goats' cheese |
| 8 | tb | 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
1 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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