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 dont be tempted to leave it out. And dont 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. Recipe by: Food & Drink
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 7.3mg||0 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 12.9g|
|Protein 0g||0 %|
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Calories per serving: 50
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