Site Overlay

DEHYDRATED APRICOTS WITH CARDAMOM SYRUP AND MASCARPONE CREAM — A SIMPLE YET ELEGANT DESSERT

By Delicious Recipes!Posted on
DEHYDRATED APRICOTS WITH CARDAMOM SYRUP AND MASCARPONE CREAM — A SIMPLE YET ELEGANT DESSERT

DEHYDRATED APRICOTS WITH CARDAMOM SYRUP AND MASCARPONE CREAM — A SIMPLE YET ELEGANT DESSERT

After a long renovation journey and embracing a new kitchen, I’m thrilled to share my first dessert prepared in this space — a luscious apricot treat that pairs beautifully with mint, Earl Grey, or black tea. This dessert balances the sweet, tender fruit with fragrant cardamom syrup and a silky mascarpone cream, finished with crunchy pistachios. Perfect for a calm afternoon or a special moment.

🕒 Prep Time: 10 min + soaking and simmering

🍳 Cook Time: 30 min
🍽️ Yields: about 8-10 servings

Ingredients

  • 150 g Turkish dried apricots (or semi-dried; I prefer semi-dried as they are more fleshy)
  • 1 cup water (use soaking water if apricots are fully dried)
  • 50 g sugar
  • 7 green cardamom pods
  • Zest and juice of ½ lemon
  • 125 g mascarpone (or clotted cream/caimac)
  • 1 tbsp milk
  • ½ vanilla pod (or 1 tsp orange blossom water)
  • Roasted, coarsely ground pistachios

Instructions

1. Soak the Apricots

  • If using fully dried apricots, soak them in warm water for several hours or overnight. Semi-dried apricots do not require soaking.

2. Cook the Apricots

  • Place apricots with soaking water (or fresh water if semi-dried), sugar, lemon juice (~2 tbsp), lemon zest pieces, and lightly crushed cardamom pods (smash pods gently to release seeds) into a pot.
  • Simmer gently over low heat for 20-30 minutes until apricots soften. If the liquid evaporates too quickly, cover with a lid.
  • Remove apricots from syrup and let cool completely.

3. Reduce the Syrup

  • Increase heat and boil the remaining syrup until slightly thickened and viscous (just a few minutes). Let cool and remove lemon zest and cardamom pods.

4. Prepare the Mascarpone Cream

  • Whip mascarpone with milk until smooth and creamy.
  • Stir in vanilla seeds scraped from the pod or add orange blossom water.

5. Assemble the Dessert

  • Using a sharp knife, slice each apricot almost in half along its natural seam, leaving them hinged.
  • Spoon about 1 teaspoon of mascarpone cream into each apricot.
  • Dip the cream-exposed part into coarsely ground roasted pistachios.

To roast pistachios: shell them, bake in a preheated oven at 170°C (340°F) for 10 minutes, then pulse briefly in a food processor or crush with a mortar and pestle.

6. Serve

  • Arrange apricots on a plate and drizzle with cooled syrup.
  • If the syrup is too thick, gently warm it before serving to loosen.

💡 Tips

  • Using semi-dried apricots adds a pleasing juiciness compared to fully dried.
  • Crushing cardamom pods just enough to release seeds enhances the aroma without overpowering.
  • Vanilla or orange blossom water adds a delicate floral note to the creamy filling.
  • Pistachio roasting intensifies flavor and adds perfect crunch.

🎉 Perfect For

  • Elegant tea-time treats
  • Light, fruity desserts after dinner
  • Special occasions or casual indulgences

📝 Final Thoughts

This apricot dessert is a wonderful celebration of simple ingredients transformed with aromatic touches and creamy textures. After a long renovation, it feels great to reconnect with the joy of cooking and savor these little moments of sweetness. Pair with your favorite tea and enjoy!