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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry. | 2. Combine the sugar, 1 cup of water and the lemon half in a heavy bottomed saucepan. | 3. Boil until syrupy and the temperature reaches 225 to 230°F on a candy thermometer. | 4. Add the apricots and simmer for another 5 minutes. | 5. Remove from heat and allow to cool completely in a single layer. | 6. Whip cream until stiff. | 7. Fold 1 cup slivered almonds into cream. | 8. Arrange half of the apricot halves in single layer, inner side up. | 9. Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich. | 10. Sprinkle the tops with the 2 tablespoons of almonds and pistachios. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apricot half	1	lb		403.4676	0.0	89.7602	2.2667
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
almond	1	cup	slivered	240.44799999999998	0.0	0.0	27.2
almond	2	tablespoons	slivered	240.44799999999998	0.0	0.0	27.2
pistachio	2	tablespoons	chopped	86.1	4.1774	3.0996	6.9679

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.