Cardamom Apricots

A dessert featuring apricots, cardamom, lemon juice, mascarpone cheese and crushed pistachios. These look chic and pretty, are a snap to throw together, and are perfect when there’s really only room for one more bite. The recipe comes from spice maven Mary Perzigian at Pizelle Gourmet Pantry & Spice in Manistee.


  • 1 1/4 cup water
  • 3/4 cup superfine sugar
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoon cardamom
  • 12 ounces dried apricots
  • 8 ounces mascarpone cheese
  • 1 1/2 cups pistachios, shelled and crushed
  • Apricot preserves (optional)


Bring water, sugar, lemon juice and cardamom to a boil then reduce to simmer. Add the apricots. When the apricots are softened and plump (after about 8 minutes) remove them from the water and cool. Open the apricots and fill with a little mascarpone cheese. Sprinkle the mascarpone with crushed pistachios. Glaze with melted apricot preserves, if desired. Serve chilled.