The special appeal here is the contrast between the tartness of the apricots and the sweetness of the almond paste.
Recipe information
Yield
serves 6
Ingredients
13 large ripe but firm apricots
1 cup blanched almonds
1/2 cup superfine sugar
3 tablespoons rose water
Preparation
Step 1
Make a slit in each apricot and remove the pit.
Step 2
Blend the almonds, sugar, and rose water to a soft paste in the food processor. Take lumps the size of a small walnut and roll them into balls. Push them into the apricot slits, and press the apricots to squeeze the filling gently.
Step 3
Arrange the stuffed fruits on a heatproof dish and bake in a preheated 350°F oven for about 20 minutes, or until they have softened a little. Keep an eye on them, and remove if they start to fall apart too quickly.
Step 4
Serve hot or cold.
