Comments on: Food Urchin, WMPC and the sweet stuffed apricots

By: The Grubworm

The Grubworm — Tue, 23 Mar 2010 08:19:52 +0000

Cool – glad they were good. Good idea re the icing sugar – i might give that a go next time (and i have marscapone in the fridge now…)

By: Maninas

Maninas — Tue, 23 Mar 2010 00:42:19 +0000

Hi, I made these tonight. They were lovely! I added some lemon juice and yoghurt to the parmesan to add a touch of sharpness, and I used icing sugar instead of caster sugar to get a smoother texture. I also used about 10 cardamoms because we like them. Anyways, thanks for the recipe!

By: The Grubworm

The Grubworm — Sun, 14 Mar 2010 21:47:00 +0000

I’ll be interested to hear hoe they go – it’s amazing how much time making more than one or two dishes can take – it can be degrees of magnitude more…

By: Maninas

Maninas — Sun, 14 Mar 2010 20:33:04 +0000

What with cleaning the kitchen, and making my other 5 dishes (plus rice and roti), we ran out of time today. I’ll definitely make them soon though! Now that I have apricots and the mascarpone in the fridge.

By: The Grubworm

The Grubworm — Fri, 12 Mar 2010 23:05:40 +0000

Thanks Maninas! They’re dead easy to do beforehand – in fact they really benefit from some time in the fridge – and i reckon marscapone is better than yoghurt.

By: Maninas

Maninas — Fri, 12 Mar 2010 22:39:21 +0000

gosh – they’re amazing! I might just make this on Sun for my friends!

By: The Grubworm

The Grubworm — Mon, 08 Mar 2010 08:07:38 +0000

You are right – it is too easy to keep on popping them, one apricot at a time…

By: shayma

shayma — Sun, 07 Mar 2010 17:51:09 +0000

love these amber-hued goodies. can just be popped in your mouth; one looses count.