Use large dried apricots for this famous Turkish sweet. You need to soak them in water overnight (even if you are using a semi-dried moist variety). The cream used in Turkey is the thick kaymak made from water-buffaloes’ milk. The best alternatives in this country are clotted cream or mascarpone.
Recipe information
Yield
serves 4 to 6
Ingredients
1/2 pound (1 1/4 cups) large dried and pitted apricots, soaked in water overnight
1 1/4 cups water
1 1/4 cups sugar
1 tablespoon lemon juice
1 cup clotted cream or mascarpone
3 tablespoons pistachios, finely chopped
Preparation
Step 1
Drain the apricots. Make a syrup by boiling the water with the sugar and lemon juice. Add the apricots and simmer for 20 minutes, or until the apricots are soft and the syrup is reduced and thick enough to coat the back of a spoon. Leave to cool.
Step 2
Enlarge the slit along one side of each apricot and stuff with a little cream or mascarpone. Arrange the apricots on a dish and serve, sprinkled with the chopped pistachios.
