Simple, easy, delicious desserts!
ingredients (cost about 4€ pp)
- 500 g apricots
- 150 g blueberries
- 50 g butter, cut in small cubes
- 40 g sugar
- 100 g pistachios, coarsely chopped
- 10 g honey
- juice from 1/2 lemon
- 200 g liquid cream
I had some apricots and blueberries, which I decided to use as a stuffing for the apricots. Bluberries, do not only offer complexity to the taste of the final dessert, but they also elevate its visual look, adding a purple nuance to the orange and green basic colors of the dish.
So, we cut the apricots in halves, we remove the stones and we lay them on a baking dish, cut side up. We add the butter, the honey and the lemon juice, then we sprinkle with the sugar.
We mix with our hands so that the apricots are well covered by the butter and sugar, we cover the baking dish with aluminum foil and we bake at a 170o C preheated oven, until the apricots begin to soften and they release their internal juices – about 30 minutes.
When this happens, we remove the baking dish from the oven, we stuff the apricot cavities with the blueberries and we add on top of them the chopped pistachios. If we have more blueberries and pistachios left, we arrange them in the dish among the apricots.
We return the dish to the oven, uncovered this time, and we bake for another 5-10 minutes, until the surface of the pistachios is lightly toasted and the top of the fruits starts to caramelize.
Before serving the apricots, we whip the liquid cream and we place it in a pastry bag fitted with a star tip. We arrange the apricots in serving dishes and we decorate the dishes, adding some whipped cream stars between them and some extra chopped pistachios.
