Ingredients
- 13 large ripe but firm apricots
- 1 cup blanched almonds
- 1/2 cup superfine sugar
- 3 tablespoons rose water
Instructions
- Make a slit in each apricot and remove the pit.
- 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.
- Arrange the stuffed fruits on a heatproof dish and bake in a preheated 350F 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.
- Serve hot or cold.
← Back to all recipes