In a medium saucepan over medium-high heat, combine sugar with hot water, stirring continuously until the sugar fully dissolves. Bring the mixture to a boil, then reduce to a gentle simmer.

Stir in the fresh lemon juice and add the dried apricots to the syrup. Allow the mixture to simmer for about 20 minutes until the apricots are plump and tender.

Once the apricots have poached and softened, carefully remove them from the syrup and let them cool. Gently slice open each apricot to create a pocket and spoon in ricotta cheese.

Arrange the stuffed apricots on a serving platter, drizzle with remaining syrup, and sprinkle with chopped pistachios before serving.