Naturally Sweet Turkish Poached Apricots with Ricotta (Print version)
Soft Turkish dried apricots poached with citrus and honey, filled with creamy ricotta, and finished with pistachios.
# Ingredients:
For the apricots
01 -
8 oz (225 g) soft dried Turkish apricots
02 -
1 1/4 cups (300 ml) water
03 -
1/2 cup (120 ml) orange juice
04 -
2 tablespoons honey, plus more to taste
05 -
1 tablespoon fresh lemon juice
06 -
1 cinnamon stick
07 -
3 green cardamom pods, lightly crushed
08 -
Pinch of fine salt
For the filling and topping
09 -
3/4 cup (185 g) whole milk ricotta
10 -
1 teaspoon finely grated orange zest
11 -
1-2 teaspoons cooled poaching syrup
12 -
3 tablespoons finely chopped unsalted pistachios
13 -
1 tablespoon honey, for drizzling, optional
# Instructions:
01 -
Rinse the dried apricots under cool water and drain well. Check for a natural opening in each apricot so they will be easy to stuff after poaching.
02 -
In a medium saucepan, combine the water, orange juice, honey, lemon juice, cinnamon stick, cardamom pods, and salt. Bring to a gentle simmer over medium heat and stir until the honey dissolves.
03 -
Add the apricots and reduce the heat to medium-low. Simmer gently for 18-22 minutes, turning once, until the apricots are plump, glossy, and tender but not falling apart.
04 -
Remove the pan from the heat. Let the apricots cool completely in the syrup, then discard the cinnamon stick and cardamom pods.
05 -
Stir the ricotta with the orange zest and 1-2 teaspoons of cooled poaching syrup. The filling should be creamy and thick, not loose.
06 -
Gently open each apricot and spoon in a small amount of ricotta. Arrange on a platter, spoon a little syrup around the fruit, sprinkle with pistachios, and drizzle with honey if desired.
# Good to know:
01 -
Poached apricots can be made 1-2 days ahead and stored in their syrup.
02 -
Fill the apricots after they cool so the ricotta stays thick.
03 -
Serve chilled or at cool room temperature.