In a medium saucepan over medium-high heat, stir together the sugar and hot water. Bring to a boil, stirring constantly until the sugar dissolves; then reduce to medium-low heat to simmer.

Stir in the fresh lemon juice and the dried apricots. Poach them for 20 minutes over medium-low heat; they’ll plump beautifully and the syrup will thicken slightly. Turn off the heat and set aside to cool completely.

Once the apricots are cool, gently split each one open. Use small spoons to generously fill each with ricotta cheese until they are full and slightly over-stuffed. Place the stuffed apricots on a large, deep serving platter.

Spoon the syrup around the poached apricots, ensuring they soak up the sweetness. Finally, sprinkle the crushed pistachios over the top for a delightful crunch.