Cardamom Poached Apricots with marscapone and pistachio

Thanks to Holly for being my guinea pig and taste testing my recipe. I was looking for something to use my homemade marscapone with and these fit the bill. This is a nice little cheese course style dessert. They're a little sticky for finger food, but I think a fork with these would be a little silly too.

Ingredients:
1.25c water
3/4c superfine sugar
6 cardamom pods crushed
2 tsp lemon juice
8oz dried apricots
1/2c marscapone cheese1c finely chopped pistachios

Make a syrup on the stove top with the water, sugar, cardamom and lemon juice by bringing to a boil and then simmering for 1-2 minutes.
Add the apricots, return to a boil, reduce heat to a simmer and cook for 15 minutes.
Remove for heat and scoop out apricots with a slotted spoon to a cutting board or plate to cool.

Once cooled, cut a slit in the apricots and fill with a little marscapone. I used a little pastry tube which worked great.
Dip the cut end into the pistachios so they stick to the marscapone, but they'll stick to the apricot pretty well too.
Refrigerate if your marscapone needs to firm up, but serve at room temp.


Recipe from Small Bites by Jennifer Joyce, a great Christmas gift from Nancy and Diane who are very supportive of my foodie habit!