Turkish Poached Apricots Delight (Print Version)
# Ingredients:
→ Syrup
01 -
2/3 cup granulated sugar
02 -
2 scant cups (15 oz) hot water
03 -
1 tablespoon fresh lemon juice
→ Apricots
04 -
9 ounces soft dried apricots
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. Reduce heat to medium-low and allow to simmer.
02 -
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 with infused apricot fragrance. Turn off the heat and let cool completely.
03 -
Once the apricots have cooled, gently open the split in each apricot. Use small spoons to stuff each with ricotta until slightly overfilled. Arrange the stuffed apricots on a large, deep serving platter.
04 -
Spoon the syrup around the poached apricots and sprinkle with finely chopped pistachios. Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
To make the dessert vegan, use 2/3 cup chopped walnuts instead of ricotta for stuffing the apricots.
02 -
You can prepare the poached apricots up to 2 days in advance. Once cool, store in a covered container in the refrigerator.
03 -
Leftover syrup can be served as a refreshing drink with soda water, ice cubes, and fresh mint.