- Active Time 25m
- Total Time 13h 15m
Whole dried Turkish apricots work well in this dessert. When cooked, they plump up to reveal a seam where the pit was removed, which becomes a pocket for stuffing. In Turkey, a thick, clotted cream made from water buffalo’s milk and known as kaymak is the prized stuffing ingredient. Italian mascarpone or French crème fraîche may be substituted.
- 1/2-pound whole dried Turkish apricots or dried apricot halves
- 1 1/2 cups sugar
- 2 cups water
- 2 teaspoons fresh lemon juice
- 1 cup kaymak, mascarpone or crème fraîche
- 1/2 cup chopped unsalted pistachio nuts
Place the apricots in a bowl, add water to cover and let stand overnight. Drain.
Combine the sugar and water in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar. Simmer until thickened, about 10 minutes. Add the apricots and cook until tender, about 20 minutes. Stir in the lemon juice. Continue to simmer for 1 minute longer.
Using a slotted spoon, transfer the apricots to a baking sheet or large plate, reserving the syrup in the pan. Let cool enough to thicken slightly. If the syrup is not thick, reduce it a bit over medium heat.
If using whole apricots, carefully cut each apricot along the seam with a small, sharp knife to create a pocket. Using a small spoon or a pastry bag fitted with a plain tip, spoon or pipe the kaymak or other filling into each pocket.
If using apricot halves, spoon the kaymak or other filling onto the centers of 1/2 of them. Top with the remaining apricot halves.
Arrange the apricots side-by-side on a serving platter. Spoon the thickened syrup over the stuffed apricots and refrigerate until the syrup is set, about 30 minutes.
TO SERVE: Bring the stuffed apricots to room temperature. Sprinkle with the pistachios.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
432 calories; 13g total fat; 17mg cholesterol; 23mg sodium; 78g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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