Baked Apricots with Cardamom Pistachios

(from kintyre’s recipe box)

You can substitute 1/2 teaspoon vanilla extract for the vanilla bean.

Source: Stir

Serves 4 people

Categories: dessert, not tried


  • 1/2 cup white wine
  • 1 cup (200 grams) granulated sugar
  • 1 vanilla bean
  • 8 apricots, halved and pitted
  • 1/3 cup (45 grams) shelled, roasted, and salted pistachios
  • 1 - 2 pinches ground cardamom


  1. Heat the oven to 425 degrees.

  2. Pour the wine into a 2 1/2 quart baking dish.

  3. (Swirl in the vanilla extract, if using.)

  4. Put the sugar into a bowl, split the vanilla bean with a sharp knife scrape out the seeds, and rub them into the sugar with your fingertips.

  5. Measure 3 to 4 tablespoons of the sugar into a shallow bowl or pie plate.

  6. Transfer the remaining sugar to an airtight jar, bury the scraped-out vanilla pod inside, and reserve for another time.

  7. Press the apricot halves into the sugar to coat them on both sides, then place them, skin side down, in the wine bath.

  8. Bake for 35 to 40 minutes, until apricots have deepened in color, puckered around the edges, and barely resist when you poke them with a fork.

  9. Meanwhile, coarsely chop the pistachios and toss them with the cardamom.

  10. To serve, spoon a few warm apricots and a bit of the winery syrup into each bowl, and scatter with a spoonful of nuts.

Email to a friend | Print this recipe | Back