12 dried apricots
1/2 cup mascarpone (125g)
3/4 cup pistachios (lightly or unsalted)
Honey or simple syrup (recipe below)
3/4 cup granulated sugar (150g)
1 lemon, juice
2 tsp water
In a saucepan add the juice of 1 lemon, sugar and 2 tsp of water. Bring to a boil and simmer for 15 min, stirring occasionally. When the syrup has thickened let it cool to warm to coat the apricots.
Pulse (or chop) the pistachios to a coarse powder. Split the dried apricots in half without separating the halves. Fill the apricots with mascarpone and place them on a dish or platter.
Generously sprinkle the stuffed apricots with crushed pistachios. Drizzle syrup (or honey) over the apricots and serve at room temperature!