Ricotta Stuffed Apricots

 

Ricotta Stuffed Apricots

Ingredients

• Soft dried apricots
• Whole milk ricotta
• Finely chopped unsalted pistachios
• Sugar
• Hot water
• Fresh lemon juice

Instructions
Make the syrup by combining sugar and hot water in a saucepan over medium-high heat. Bring to a boil, stirring until the sugar dissolves, then reduce to a simmer. Stir in lemon juice, add the apricots, and poach for about 20 minutes until plump and the syrup slightly thickens. Remove from heat and let cool completely.

Once cooled, gently open each apricot and fill with ricotta until slightly overfilled. Spoon syrup over the apricots and finish with chopped pistachios.