Kuru Kayısı Tatlısı Turkish Poached Apricots Ricotta (Print Version)
# Ingredients:
→ Syrup
01 -
133 grams raw or granulated sugar
02 -
444 millilitres hot water
03 -
1 tablespoon fresh lemon juice
→ Poached Apricots
04 -
255 grams soft dried apricots
→ Filling and Garnish
05 -
128 grams whole milk ricotta
06 -
2 tablespoons finely chopped unsalted pistachios
# Instructions:
01 -
Combine sugar and hot water in a medium saucepan over medium-high heat. Stir constantly and bring to a boil until all the sugar is dissolved.
02 -
Once boiling, reduce the heat to medium-low and allow the syrup to simmer gently.
03 -
Stir in lemon juice, then add the dried apricots. Poach for 20 minutes on medium-low heat until apricots plump and syrup thickens slightly. Remove from heat and let apricots cool completely in the syrup.
04 -
Once cooled, carefully open each apricot and fill generously with whole milk ricotta using small spoons. Arrange stuffed apricots on a large, deep serving platter.
05 -
Spoon remaining syrup around the apricots and sprinkle with finely chopped pistachios before serving.
# Notes:
01 -
Poached apricots can be prepared 1–2 days in advance and refrigerated after cooling.
02 -
For a vegan alternative, substitute ricotta with 65 grams chopped walnuts.
03 -
Leftover syrup can be served as a refreshing drink with soda water, ice, and fresh mint.