Recipe: Pistachio and Ricotta Stuffed Apricots
Well I just couldn’t stay away for too long! When something monumentous happens in your life, you do a lot more cooking and eating during your celebrations! So I give you this wonderful little treat to check out while I am making my rounds to all of your beautiful blogs! Thank you so much to everyone for your support and well-wishes! We could not be happier over here! 🙂
A while back I saw a delicious recipe for Pistachio Stuffed Nectarines that Susan at The Well-Seasoned Cook
did. Roberto loves both nectarines and pistachios, so I knew I had to make this recipe, but it got a Leftover Queen Makeover! I didn’t have any cake hanging around so I substituted Ricotta cheese for it. I also had cottage cheese,which I am sure would work fine, but the ricotta cheese was older so I opted for that. I don’t really like orange extract so I chose vanilla instead. So good, I was all set.
I started the process of halving the nectarines and wouldn’t you know it the pits just wouldn’t budge. So I ended up destroying 2 out of 3 nectarines in the process. Okay, time for Plan B (or are we on Plan C or D at this point??). I had several fresh apricots in the fridge which were nice and ripe. So I grabbed them and the pits came out with no effort. So this is how Susan’s recipe got adapted! Kinda like a game of telephone¦.So here is my creation !
Pistachio and Ricotta Stuffed Apricots!
INGREDIENTS:
4 ripe apricots, cut in half, stones removed
2 tablespoons butter, softened
1/8 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup + 1 TBS cup chopped unsalted pistachio nuts
1/4 cup ricotta or cottage cheese
METHOD:
Pre-heat oven to 375 degrees F.
Place apricot halves in a baking dish, cut side up. In a mixing bowl, cream butter with sugar until fluffy. Beat in egg yolk, then fold in remaining ingredients. Divide mixture evenly among apricot halves, lightly mounding it into center of each with a small spoon.
Bake on center rack of oven for 30 minutes or until apricots are plumped and juicy, and the stuffing is browned. Serve immediately. Can be topped with fresh whipped cream.
Serves 4
Peter - July 12, 2007 at 9:16 am
Good move switching to a fruit in season. Try this again in August with ripe peaches that ar easily pitted and of course, juicy and tasty!
Suzanne - July 12, 2007 at 12:38 pm
Yum, looks fabulous. I am going to make this this weekend.
The Leftover Queen - July 12, 2007 at 2:41 pm
Hi Peter! Well the crazy thing is that nectarines are in season – we are in Florida, but yes, I think this dish would be wonderful with peaches we well! Yum Yum! Fresh fruit for dessert is delicious!
Hi Suzanne! I highly recommend it!
Lucy - July 12, 2007 at 6:34 pm
What’s this?
You’re engaged? Fabulous news Jenn. Congratulations (belated, but no less well-intentioned!).
I’ve bookmarked Susan’s recipe for when the stonefruits are back down here. Yours looks gorgeous too.
Susan - July 12, 2007 at 9:58 pm
Hi, Jenn –
I had some problems extricating the stones from the nectarines, too. Patience and the tip of a very sharp knife kept me from mangling them. I’ll be trying this again when our local peaches come out next month. It’s pretty easy to find freestone peaches; w/ nectarines, you take what you can fine. Thanks for featuring this post.
Best wishes on your engagement!
Cynthia - July 12, 2007 at 11:15 pm
I just want to take my knife and cut that Apricot, spear it with my fork and put it where it belongs – in my mouth! 🙂
Dolores - July 13, 2007 at 1:49 am
Perfect timing… I just picked up a dozen sun-sweetened apricots from a friend with a fruit-bearing tree. I know exactly how I’ll be deploying them now!
Katiez - July 13, 2007 at 3:47 am
If only there was a way to tell clingstone from freestone peaches and nectarines before cutting into them. If there is, I don’t know it!
Pretty apricots, and well done!
Meeta - July 13, 2007 at 6:43 am
Fantastic! This does really sound so wonderful. A wonderfully different way to serve apricots!
Figs Olives Wine - July 13, 2007 at 7:22 am
Essence of summer.
The Leftover Queen - July 13, 2007 at 8:43 am
Hi Lucy! Yes, I am engaged, thanks! Yes, you should try them!
Susan! Wow, I have never heard of freestone peaches! I will keep an eye out! Great recipe!
Thanks Cynthia! These are wonderfully delicious and flavorful!
Dolores! Enjoy, they are wonderful and beautiful as well!
KatieZ – thanks! I can’t tell the difference either, I didn’t even know there was one!
Hi Meeta! They are wonderful! Now I feel like making them again, right now!
Figs! You said it! 🙂