Stuffed Apricot Bites with Pomegranate Glaze
To be completely honest, I’m totally {food} geeking out over our new “savory corner” blog addition! If there’s one thing I love almost as much as desserts, it’s party appetizers (or hors d’oeuvres if you want to be fancy)! Apricot bites with pomegranate molasses glaze is the perfect recipe to kick off this new section! It leans towards the sweet side, plus I needed to find a way to use my (accidental) pomegranate molasses. Are you ready to switch it up and get a little savory with me?!
Turns out I’m not a modern scientist…
I say “accidental”, because I was aiming for something totally different when my pomegranate molasses came to be. During the Saffron Pistachio Macaron series, I was trying my hand at molecular gastronomy with a sauce called fluid gel. I had read that it could be done with any liquid, so I decided to give pomegranate juice a try.
My plan was to pipe pomegranate fluid gel inside a ring of white chocolate pistachio ganache. Fluid gels are similar to a fruit curd consistency, which is an excellent macaron filling. Since we are using pomegranate molasses today, clearly my attempt was a bust! After reducing the pomegranate juice, I was too light handed with the agar agar, or thickening powder. It never set up like it was supposed to. Instead, I was left with this beautiful, sticky molasses!
I may be hanging up my lab coat and goggles for now, but I will figure out how to make fluid gel! (Have I ever mentioned how stubborn I am?) I’m also an eternal optimist. So, let’s focus on the fact that pomegranate molasses is something I’ve never made or tasted! Clearly, this was meant to be!
Where to find prepared pomegranate molasses…
Don’t worry, you don’t have to spend an afternoon watching liquid evaporate to enjoy these apricot bites. Bottled pomegranate molasses is available in stores. Find it in the international aisle, or 1-click it with Amazon. (Seriously, how did I survive before Amazon?!)
Rehydrating the apricot with extra flavor…
While the dried fruit takes a hot bath in wine and spices, it’s rehydrating. It soaks in the liquid, along with its flavors, so be sure to use a wine you like! This gives us a softer bite than a traditional chewy dried apricot.
Pomegranates and apricots both naturally pair with warming spices like cinnamon, ginger, and allspice. Whole spices will impart flavor without affecting the color of the apricot. However, I used ground cardamom, and it was still delicious, despite the slight discoloration. Also, cream cheese can be used in place of the mascarpone cheese. Just add a little milk or cream to thin it out a bit!
Serving suggestions…
This bite has it all – sweet, tangy, salty, and crunchy! The apricots can be soaked and stuffed in advance. Right before serving, add the glaze and pistachios! All recipe ingredients are available year round, so this appetizer can be enjoyed anytime. However, because of the spices used, these would be especially comforting to serve in the fall and winter! I think you’ll find these stuffed apricot bites with pomegranate molasses glaze quite addictive!
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Stuffed Apricot Bites with Pomegranate Glaze
Ingredients
- 117 g dried apricots about 20-25 whole dried apricots
- 1 stick cinnamon
- 10 g vanilla
- 1/4 t ground cloves (or 2-4 whole cloves)
- 1/4 t ground cardamom (or 1-2 whole pods, opened)
- 216 g white wine
- 100 g mascarpone cheese
- 4 g vanilla
- 150 g pomegranate molasses
- 25 g roasted, salted pistachios roughly chopped
Instructions
- In a small saucepan, add apricots, wine, and spices. Simmer for about 30 minutes, or until fruit is softened and appears plumped.
- Remove from heat, place lid on pan, and cool to room temperature. Once cooled, refrigerate overnight.
- Meanwhile, in a small bowl, combine mascarpone and vanilla. (See note)
- Strain fruit, reserving liquid. Add molasses to remaining liquid and set to low heat, stirring occasionally. Once mixture is warmed and completely mixed together, replace lid on top, and set aside. If using a condiment bottle to apply, pour into bottle to cool slightly.
- Turn apricots on their sides, and carefully poke tip of knife into crease. Gently pull apart, cutting through to make two halves. Set so cut side is up.
- Spoon or pipe a generous amount of mascarpone cheese mixture onto center of fruit.
- Arrange fruit onto serving platter. Drizzle the pomegranate glaze over each apricot, letting it fall over the sides and onto the plate. (A condiment bottle works great for drizzling sauces like this)
- Sprinkle chopped pistachios over platter, ensuring some stick to each apricot. Serve immediately.
