Turkish Poached Apricots Delight
A delightful dessert featuring dried apricots poached in a sweet syrup and stuffed with creamy ricotta cheese, topped with crushed pistachios.
Ingredients
For the syrup
- 2/3 cup raw or granulated sugar
- 2 scant cups hot water (15 oz)
- 1 tablespoon fresh lemon juice
For the filling
- 9 ounces soft dried apricots
- 4 1/2 ounces whole milk ricotta (heaping 1/2 cup)
- 2 tablespoons finely chopped unsalted pistachios
Instructions
Make the syrup
- 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.
Poach the apricots
- Stir in the lemon juice, followed by the dried apricots. Poach for 20 minutes over medium-low heat until the apricots plump up and the syrup slightly thickens. After cooking, turn off the heat and let it cool completely.
Stuff the apricots
- Once cool, gently open the split of the apricot. Use small spoons to fill each with ricotta until full and just slightly over-stuffed. Place the stuffed apricots on a large, deep serving platter as you go.
Finish and serve
- Spoon the syrup around the poached apricots and sprinkle with crushed pistachios to finish.
Notes
For best results, use soft and good quality apricots and fresh ricotta. Adjust sugar to taste; honey can be used as an alternative sweetener. Optionally, add orange zest to the syrup for a citrusy twist or substitute different nuts for variety.