Soak the apricots in a glass of water overnight.
Drain them, and eliminate all the water by gently squeezing them.
Heat the water with the sugar and bring to a boil. Add the apricots and simmer 5 minutes, stirring gently.
Remove from the heat and put the apricots on a plate. Add the lemon juice to the syrup and set aside.
Beat the mascarpone with two tablespoons of syrup, until soft.
Open the apricots, fill with mascarpone and decorate with crushed pistachios.
Place the apricots on a serving plate and pour the syrup over them.
Stuffed Apricots
Serves 2-3:
150g dried pitted apricots
100g sugar
125ml water
1 tsp. lemon juice
2 tbsp. pistachio, crushed
100g mascarpone cheese