Meat Stuffed Apricots

Ingredients

Filling

• 1 large onion, chopped
• ¼ cups olive oil
• 1 lb ground beef (or any ground meat of your choice)
• ⅓ cups golden raisins
• ⅓ cups chopped pistachios
• ⅓ cups slivered almonds
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp paprika
• 1 tsp ras el hanout
• 1 zest of orange
• juice of orange
• ¼ fresh dill, chopped
• ¼ fresh parsley, chopped
• ¼ fresh mint, chopped
• 12-14 fresh apricots

Sauce

• ½ cups apricot preserves
• ¼ cups pomegranate molasses (or pomegranate juice)
• 1 tbsp salt
• 1 tsp black pepper
• ½ cups water

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and lightly golden. Add the ground meat and cook, breaking it apart as it browns.
2. Stir in the raisins, pistachios, almonds, salt, pepper, paprika, and ras el hanout. Cook for 5-7 minutes, then add the orange zest and juice and cook another 5 minutes.
3. Remove from the heat and allow the filling to cool slightly before mixing in the dill, parsley, and mint.
4. Slice each apricot halfway through, keeping it attached on one side. Remove the pit and gently open the apricot. Spoon the filling into each one and arrange them in an oven‑safe baking dish or pot.
5. Whisk together the apricot preserves, pomegranate molasses, salt, pepper, and water. Pour the sauce over the stuffed apricots.
6. Cover with a lid (or parchment paper and foil) and bake at 375°F (190°C) for 45 minutes. Uncover, baste the apricots with the sauce, and bake another 15 minutes. For extra color, broil for the last 5 minutes if desired.
7. Serve warm over fluffy.