Turkish Poached Apricots Delight (Print Version)
Delicious, lightly poached apricots filled with ricotta and pistachios for a perfect Turkish-inspired treat.
# Ingredients:
→ Syrup
01 -
2/3 cup raw or granulated sugar
02 -
2 scant cups (15 oz) hot water
03 -
1 tablespoon fresh lemon juice
→ Apricots
04 -
9 ounces soft dried apricots
→ Stuffing & Garnish
05 -
4 1/2 ounces (heaping 1/2 cup) whole milk ricotta
06 -
2 tablespoons finely chopped unsalted pistachios
# Instructions:
01 -
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. Once boiling, turn to medium-low heat to simmer.
02 -
Stir in the lemon juice, followed by the dried apricots. Poach for 20 minutes over medium-low heat. The apricots will plump up and the syrup will slightly thicken, becoming infused with the apricots’ beautiful fragrance. Turn off the heat and set aside to cool completely.
03 -
Once cool, gently open the split of the apricot. Use small spoons to fill each with ricotta until full and just slightly over-stuffed, placing the stuffed apricots on a large, deep serving platter as you go.
04 -
Spoon the syrup around the poached apricots. Sprinkle with crushed pistachios to finish.
# Notes:
01 -
You can poach the dried apricots in syrup 1–2 days ahead. Once cool, keep in a container, covered, in your refrigerator.
02 -
You can serve the leftover syrup as a light drink with soda water, ice cubes, and fresh mint in small glasses.