Stuffed Apricot Bites with Pomegranate Glaze
A savory bite full of flavor and textures
Servings: 8 people
Calories: 188kcal
Ingredients
- 117 g dried apricots about 20-25 whole dried apricots
- 1 stick cinnamon
- 10 g vanilla
- 1/4 t ground cloves (or 2-4 whole cloves)
- 1/4 t ground cardamom (or 1-2 whole pods, opened)
- 216 g white wine
- 100 g mascarpone cheese
- 4 g vanilla
- 150 g pomegranate molasses
- 25 g roasted, salted pistachios roughly chopped
Instructions
- In a small saucepan, add apricots, wine, and spices. Simmer for about 30 minutes, or until fruit is softened and appears plumped.
- Remove from heat, place lid on pan, and cool to room temperature. Once cooled, refrigerate overnight.
- Meanwhile, in a small bowl, combine mascarpone and vanilla. (See note)
- Strain fruit, reserving liquid. Add molasses to remaining liquid and set to low heat, stirring occasionally. Once mixture is warmed and completely mixed together, replace lid on top, and set aside. If using a condiment bottle to apply, pour into bottle to cool slightly.
- Turn apricots on their sides, and carefully poke tip of knife into crease. Gently pull apart, cutting through to make two halves. Set so cut side is up.
- Spoon or pipe a generous amount of mascarpone cheese mixture onto center of fruit.
- Arrange fruit onto serving platter. Drizzle the pomegranate glaze over each apricot, letting it fall over the sides and onto the plate. (A condiment bottle works great for drizzling sauces like this)
- Sprinkle chopped pistachios over platter, ensuring some stick to each apricot. Serve immediately.
Notes
There will be pomegranate molasses glaze leftover. This can be used as a glaze for meat, veggies, salad dressing or stored in the refrigerator for more apricot bites!
Nutrition
Serving: 40g | Sodium: 15mg | Calcium: 36mg | Vitamin C: 1mg | Vitamin A: 715IU | Sugar: 17g | Fiber: 2g | Potassium: 226mg | Cholesterol: 13mg | Calories: 188kcal | Saturated Fat: 4g | Fat: 7g | Protein: 2g | Carbohydrates: 24g | Iron: 1mg