Thursday, October 20, 2005

Creamed Stuffed/Topped Apricots

Cream Stuffed Apricots (kaymakli kuru kayisi) is a Turkish delight that is sure to please most everyone's tastes. This is a simple and unusual dessert. Marscapone sweet cheese replaces the hard to find Turkish kaymak cheese. Worst case scenario, you can use cream cheese.

1 lb. dried apricots
2 1/2 C sugar
3 C water
1 tsp. lemon juice
1 lb. heavy whipped cream or marscapone
3/4 Cup grated or finely crushed pistachio nuts

Soak apricots in cold water overnight and drain.

Heat sugar and water together over medium heat for ten minutes, then add apricots. Cook until apricots are tender and syrup is formed.

Add lemon juice and remove from heat. With a perforated spoon, transfer apricots to a plate or cutting board to cool. With a spoon, half open the apricots and fill the inside with the cream or cheese. Arrange the apricots, slit side up on a platter, pour over them as much syrup as they will absorb. Garnish with the grated nuts.