| 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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