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Fresh, ripe apricots are juicy and taste both sweet and a bit tart. With a tender texture that's not to be missed, they're miles apart from the dried variety. Try these lush little beauties in pies, tarts, cobblers, and more.
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These fresh apricots positively melt in the heat of the pan before you toss them with fresh raspberries and sprinkle them with the lightest dusting of pistachios for an easy, no-fuss, one-pan dessert with no added sweetener.
- 1 lb Apricots
- 2 cups Raspberries, fresh
Nuts & Seeds
- 2 tbsp Pistachios, finely ground
- 2 tbsp Butter, salted