Name: Poached Pistachio-Sprinkled Apricots Stuffed with Crème Fraîche
Ingredients: 600 ml water; 90 g pistachios, shelled weight, chopped very finely indeed, to resemble dust almost, or ground in a pestle and mortar; seeds from 6 crushed cardamom pods; 2 scant teaspoons lemon juice; 200 ml crème fraîche; 60 g sugar; 300 g good dried apricots, preferably Turkish apricots

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

This recipe comes via an American book, The Cooking of the Eastern Mediterranean by Paula Wolfert (she of the food of south-west France and Morocco). This is another dish you need to start preparing in advance, but since the very fact of a dinner party suggests planning (unless you’re ringing round friends at the last m