Turkish Poached Apricots (Print Version)
# Ingredients:
→ Sweet Syrup
01 -
2 cups hot water (about 15 oz)
02 -
2/3 cup white sugar
03 -
1 tablespoon lemon juice, freshly squeezed
→ Apricot Filling
04 -
4 1/2 ounces ricotta cheese (around a heaping 1/2 cup)
05 -
9 ounces dried apricots, soft and pliable
06 -
2 tablespoons pistachios, chopped fine and unsalted
# Instructions:
01 -
In a saucepan over medium heat, combine hot water and sugar. Stir constantly until the sugar completely melts as it comes to a bubbling boil. Lower the heat and let it quietly simmer.
02 -
Add dried apricots and pour in the lemon juice. Let them cook on low heat for about 20 minutes, stirring occasionally. Once the apricots puff up and the syrup begins thickening, remove from heat and let everything cool fully.
03 -
Carefully open up each apricot along its natural split. Spoon in ricotta until each one is generously packed. Place them all on a big, shallow serving platter.
04 -
Drizzle the cooled syrup over the apricots, then sprinkle pistachios all around. You can eat right away or chill it until you're ready.
# Notes:
01 -
To make this a vegan dessert, go with chopped walnuts (2/3 cup) instead of ricotta for stuffing.
02 -
Poached apricots can be prepped up to two days earlier. Just store in a sealed container in the fridge once they've cooled.
03 -
Use leftover syrup to whip up a refreshing soda by mixing it with ice, some soda water, and fresh mint.