Honeyed Apricots with Cream Cheese + Pistachios

• servings: Makes 12

Ingredients

1 cup [240 ml] water

Finely grated zest and juice of 1 large lemon

3 tablespoons honey

12 large dried apricots

½ cup [113 g] cream cheese, at room temperature

3 tablespoons salted, roasted pistachio kernels, finely chopped

Directions

Place the water, lemon zest and juice, honey, and apricots in a small saucepan over high heat. Bring to a boil and then turn off the heat. Let the apricots cool to room temperature.

Drain the apricots (see recipe introduction for ideas on what to do with the liquid) and then split each one open without entirely separating the halves (leave one side attached... this is almost like opening up a pita bread).

Evenly divide the cream cheese among the apricots. Roll the exposed cream cheese part of each apricot in the chopped pistachios.

Serve immediately (or cover and store at room temperature for up 1 hour, or in the refrigerator for up to 2 days; serve at room temperature).

Notes

From: ‘Simply Julia’ by Julia Turshen