1. Suve kajsije sa grčkim jogurtom i pistaćima

Sastojci: 100 g suvih kajsija, 215 ml vode, 35 g šećera, 35 g grčkog jogurta, 75 g pistaća, kardamom (u prahu) ili cimet (u prahu) ili anis (u prahu).

Priprema:

1. Potopite kajsije u vodu preko noći.

2. Stavite kajsije i vodu i kojoj su se potapale u manju serpu i zajedno sa šećerom pustite da provri i kuvajte oko 10 minuta dok se šećer ne rastvori i sirup se malo zgusne. 

3. Skloniti sa ringle i ostaviti da se ohladi. 

4. Unutar svake kajsije stavite 1 kašičicu grčkog jogurta.

5. Pospite malim prstohvatom začina.

6. Dodajte pistace na vrh.

2. Suve kajsije sa rikota sirom u slatkom sirupu

Sastojci: 30 g kristal šećera, 225 ml vrele vode, 1 kašika svežeg limunovog soka, 125 g suvih kajsija (mekih), 150 g rikote, pistaći (sitno iseckani, neslani).

Priprema:

0. Ako kajsije nisu mekane, potopite ih u vodu preko noći. Ocedite.

1. U serpi na srednje jakoj vatri (5), pomešajte šećer i toplu vodu. Pustiti da proključa, stalno mešajući dok se šećer ne rastvori.

2. Smanjite na srednje nisku vatru (3) da krcka. Umešajte limunov sok, a zatim i suve kajsije. Poširajte 20 minuta. Kajsije će se naduti a sirup ce se malo zgusnuti.

3. Ostaviti da se potpuno ohladi.

4. Nežno otvorite deo kajsije. Koristite kašičicu da svaki napunite rikotom do vrha.

5. Stavite kajsije na veliki tanjir za serviranje.

6. Pospite zdrobljenim pistaćima.

7. Kada se ohladi, čuvajte u posudi pokrivenoj u frižideru.

3. Suve kajsije punjene krem sirom i orasima

Sastojci: 60 g krem sira (mekog, sobne temperature), 1 kašika bademovog mleka, 1 kašika bosiljka (sitno iseckanog, svežeg), 20 suvih kajsija, 20 badema, 1 kašičica meda.

Priprema:

1. Prepecite bademe - pecite nepokrivene u plitkom, nepodmazanom plehu na 175 C (350 F) 6 do 10 minuta, povremeno mešajući. Gotovi su kada postanu svetlo braon.

2. Pomešajte krem sir, mleko i bosiljak viljuškom dok se dobro ne sjedine.

3. Stavite ½ kašičice mešavine sira u svaku kajsiju i na vrh stavite badem. 

4. Prelijte medom.

4. Suve kajsije sa krem sirom, orasima i suvim voćem

Sastojci: 30 suvih kajsija (celih, mekih), 120 g krem sira, omekšanog, 40 g oraha (seckanih), 40 g suvih brusnica, 1 kašika bademovog mleka, 1 kašika meda.

Priprema:

1. Ako kajsije nisu mekane, potopite ih u vodu preko noći. Ocedite.

2. U manjoj činiji pomešajte kašikom krem sir, orahe, brusnice, mleko i med. 

3. Sipajte kašikom u malu plastičnu kesu za skladištenje hrane. Odrežite oko 1.5 cm od 1 ugla kese.

4. Napunite oko 1 kašičicu mešavine sira u svaku kajsiju.

5. Umočite dno i ivice kajsije u bademe. 

6. Ostavite u frižideru 1 sat pre serviranja.

5. Suve kajsije sa kajmakom ili maskarpone sirom i orasima

Sastojci: 30 suvih kajsija (celih, mekih), 120 g kajmaka ili maskarpone sira, 40 g oraha (seckanih), 1 kašika bademovog mleka, 1 kašika meda.

Priprema:

1. Ako kajsije nisu mekane, potopite ih u vodu preko noći. Ocedite.

2. U manjoj činiji pomešati kašikom kajmak ili maskarpone sir, orahe, mleko i med. 

3. Sipajte kašikom u malu plastičnu kesu za zamrzivac. Odrežite oko 1.5 cm od 1 ugla kesice.

4. Napunite oko 1 kašičicu mešavine sira u svaku kajsiju.

6. Suve kajsije sa kajmakom, krem sirom, orasima i pršutom

Sastojci: 30 suvih kajsija, 60 g kajmaka ili maskarpone sira, 20 g pavlake, 60 g krem sira, 1 veza vlasca (svežeg, sitno iseckanog), 2 kašike peršuna (sitno iseckanog), 20 ml maslinovog ulja, 20 g meda, 120 g oraha, prsuta.

Priprema:

0. Ako kajsije nisu mekane, potopite ih u vodu preko noći. Ocedite.

1. U blenderu pomešajte kajmak ili maskarpone, orahe i med.

2. Stavite u činiju i dodajte krem sir i pavlaku. Mešajte da se sjedini.

3. Dodajte vlasac i peršun i ponovo promešajte.

4. Dodajte maslinovo ulje i dobro promešajte.

5. Stavite mešavinu u plastičnu vreću za zamrzavanje. Odrežite jedan ugao na oko 1.5 cm.

6. Napunite suve kajsije.

7. Na vrh stavite jedno malo parče pršute. 

7. Suve kajsije sa parmezanom i pršutom

Sastojci: 10 kriški pršute (prepolovljene po dužini), 220 g parmezana (narezanog na kriške od 2 cm), 20 suvih kajsija.

Priprema:

1. Zarolajte pršutu.

2. Na vrh stavite parmezan.

3. Stavite suvu kajsiju na parmezan.

4. Učvrstite čačkalicom.

8. Suve kajsije sa pršutom, pekan orasima i balzamiko sircetom

Sastojci: 30 suvih kajsija, 120 pršuta (tanko isečenih), 15 pekan oraha (celih), balzamiko sirće.

Priprema:

1. Pekane orahe prepecite u tiganju na srednjoj vatri (4) često mešajući nekoliko minuta. 

2. Svaki komad pršute isecite na 3 trake.

3. Na suvu kajsiju stavite polovinu oraha. 

4. Oko njega umotajte parče pršute.

5. Ređajte ih na tanjir.  

6. Pre serviranja prelijte balzamiko sirćetom.

1. Dried apricots with Greek yogurt and pistachios

Ingredients: 100g dried apricots, 215ml water, 35g sugar, 35g Greek yogurt  75g pistachios, cardamom (powder) or cinnamon (powder) or anise (powder).

Preparation:

1. Soak the apricots in the water overnight. 

2. Put the apricots and their soaking water in a small pan along with the sugar. Bring to a simmer and simmer for about 10 minutes until sugar is dissolved and the syrup thickens slightly. 

3. Remove from the heat and leave to cool. 

4. Put 1 teaspoon of Greek yogurt inside each apricot.

5. Sprinkle with a small pinch of spice.

6. Add pistachio on top.

2. Dried apricots with ricotta cheese in sweet syrup

Ingredients: 30g granulated sugar, 225ml hot water, 1 tablespoon fresh lemon juice, 125g dried apricots (soft), 150g ricotta, pistachios (finely chopped, unsalted).

Preparation:

0. If apricots are not soft, soak them in the water overnight. Drain.

1. In a medium saucepan over medium-high heat (5), stir together the sugar and hot water. Bring to a boil, stirring constantly until the sugar dissolves.

2. Reduce to medium-low heat (3) to simmer.

Stir in the lemon juice, followed by the dried apricots. Poach for 20 minutes. The apricots will plump up and the syrup will slightly thicken.

3. Set aside to cool completely.

4. Gently open the split of the apricot. Use a teaspoon to fill each with ricotta until full.

5. Place the  apricots on a large serving platter as you go.

6. Sprinkle with crushed pistachios.

7. Once cool, keep in a container covered in refrigerator.

3. Dried apricots stuffed with cream cheese and walnuts

Ingredients: 60g cream cheese (soft, at room temperature), 1 teaspoon almond milk, 1 tablespoon basil (finely chopped, fresh), 20 dried apricots, 20 almonds, 1 teaspoon honey.

Preparation:

1. Toast almonds - bake uncovered in a shallow, ungreased pan at 175 C (350 F) for 6 to 10 minutes, stirring occasionally. They're done when they're light brown.

2. Mix cream cheese, milk, and basil together with a fork until well combined.

3. Place ½ teaspoon cheese mixture inside each apricot and top with an almond. 

4. Drizzle with honey.

4. Dried apricots with cream cheese, walnuts and dried fruits

Ingredients: 30 dried apricots (whole, soft), 120g cream cheese, softened, 40g walnuts (chopped), 40g dried cranberries, 1 tbsp almond milk, 1 tbsp honey.

Preparation:

1. If apricots are not soft, soak them in water overnight.

2. In a small bowl, mix cream cheese, walnuts, cranberries, milk, and honey with a spoon. 

3. Spoon into a small food-storage plastic bag. Cut about 1.5 cm off 1 corner of the bag.

4. Fill about 1 teaspoon cheese mixture into each apricot.

5. Dip the cheese edge of apricots into the almonds. 

6. Refrigerate 1 hour before serving.

5. Dried apricots with kaymak or mascarpone cheese and walnuts

Ingredients: 30 dried apricots (whole, soft), 120g kaymak or cottage cheese, softened, 40g walnuts (chopped), 1 tablespoon almond milk, 1 tbsp honey.

Preparation:

1. If apricots are not soft, soak them in water overnight. Drain.

2. In a small bowl, mix kaymal or cottage cheese, walnuts, milk, and honey with a spoon. 

3. Spoon into a small food-storage plastic bag. Cut about 1.5 cm off 1 corner of the bag.

4. Fill about 1 teaspoon cheese mixture into each apricot.

6. Dried apricots with kaymak, cream cheese, walnuts and prosciutto

Ingredients: 30 dried apricots, 60g kaymak or mascarpone cheese, 20g sour cream, 60g cream cheese, 1 bunch chives (fresh, finely chopped), 2 tablespoons parsley (finely chopped), 20ml olive oil, 20g honey, 120g walnuts, prosciutto.

Preparation:

0. If apricots are not soft, soak them in water overnight. Drain.

1. In a blender mix kaymak or mascarpone, walnuts and honey.

2. Put it in a bowl and add cream cheese and sour cream. Mix to combine.

3. Add chives and parsley and mix again.

4. Add olive oil and mix well.

5. Place cream mixture in a plastic freezer bag. Cut one corner to about 1.5 cm.

6. Fill dried apricots.

7. On top place one small piece of prosciutto. 

7. Dried apricots with parmesan cheese and prosciutto

Ingredients: 10 slices prosciutto (cut in half lengthwise), 220g Parmesan cheese (cut into 1-inch slices), 20 dried apricots.

Preparation:

1. Roll up prosciutto.

2. Place parmesan cheese on top.

3. Place dried apricot on parmesan.

4. Secure with a toothpick.

8. Dried apricots with prosciutto, pecans and balsamico

Ingredients: 30 dried apricots, 120 Prosciutto (sliced thin), 15 pecan (whole), balsamic vinegar.

Preparation:

1. Toast pecans in a skillet over medium heat (4) stirring often for a few minutes. 

2. Cut each piece of prosciutto into 3 strips.

3. On a dried apricot put pecan half. 

4. Wrap a piece of prosciutto around it.

5. Arrange it on a platter.  

6. Before serving, drizzle with balsamic vinegar.