Tuesday, March 4, 2008

Turkish Thick Cream Filled Apricots

Here is an easy recipe that you can use "Kaymak" with. Although the recipe is for apricots, you can use dried figs also. I can't think of any other dried fruit that this recipe would work with.

This is an appetizer dessert recipe for me. If you have it around, you can keep going back and grabbing one:)

This is really a fun and delicious recipe, so if you don't have the patience to make the "Kaymak", you can use mascarpone or creme fraiche.


TURKISH THICK CREAM FILLED APRICOTS

Ingredients:
1/2 lb Whole dried Turkish apricots OR dried apricot halves
1 1/2 cup Sugar
2 cups Water
2 teaspoons Fresh lemon juice
1 cup Kaymak - mascarpone, or crème fraiche
1/2 cup Chopped unsalted pistachio nuts

Directions:
Place the apricots in a bowl, add water to cover, and let stand overnight. Drain.

In a saucepan over medium heat, combine the sugar and water. Bring to a simmer, stirring to dissolve the sugar. Simmer until thickened, about 10 minutes. Add the apricots and cook until tender, about 20 minutes. Stir in the lemon juice and continue to simmer for 1 minute longer.

Using a slotted spoon, transfer the apricots to a baking sheet or large plate, reserving the syrup in the pan. Let cool to thicken slightly. If the syrup isn't thick, reduce it a bit over medium heat.

If using whole apricots, carefully cut each apricot along the seam with a small sharp knife to create a pocket. Using a small spoon or a pastry bag fitted with a plain tip, spoon or pipe the kaymak or other filling into each pocket. If using apricot halves, spoon the kaymak or other filling onto the centers of half of them. Top with the remaining apricot halves.

Arrange the apricots side by side on a serving platter. Spoon the thickened syrup over the stuffed apricots and refrigerate until the syrup is set, about 30 minutes.

To serve, bring the apricots to room temperature and sprinkle with the pistachios.

Yields 4 to 6 servings.

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