Kuru Kayısı Tatlısı (Turkish Poached Apricots with Ricotta)
User Reviews
5
Kuru Kayısı Tatlısı (Turkish Poached Apricots with Ricotta)
Description
This dessert starts by dissolving raw sugar in hot water to create a syrup, boiled and then simmered to gently thicken as dried apricots poach in the mixture. Lemon juice adds brightness while the apricots rehydrate and become tender. After cooling, each apricot is carefully opened and filled with whole milk ricotta cheese, slightly overstuffed for a creamy contrast to the fruit’s chewiness. The dish is garnished with finely chopped unsalted pistachios to add a touch of texture and a nutty note. The syrup spooned around the apricots carries the infused fruit aroma and subtle sweetness. This dessert can serve about 12 people, making it suitable for gatherings. Additionally, the leftover syrup can be repurposed as a refreshing drink mixed with soda water, ice, and mint.
Ingredients
- 2/3 cup raw sugar or granulated sugar
- 2 scant cups (15oz) hot water
- 1 tablespoon lemon juice fresh
- 9 ounces apricot soft dried
- 4 1/2 ounces (heaping 1/2 cup) ricotta cheese whole milk
- 2 tablespoons pistachio finely chopped, unsalted
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 a medium-low heat. The apricots will plump up and the syrup will slightly thicken, becoming infused with the apricots’ beautiful fragrance. Turn off the heat and set aside to 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, placing the stuffed apricots on a large, deep serving platter as you go.
- Finish and serve. Spoon the syrup around the poached apricots. Sprinkle with crushed pistachios to finish.
- To make vegan: Instead of whole milk ricotta, you can stuff the poached dried apricots with 2/3 cup chopped walnuts.
- You can poach the dried apricots in syrup 1–2 days ahead. Once cool, keep in a container, covered, in your refrigerator.
Notes
- The recipe serves approximately 12 people, offering about 3 stuffed apricots per person.
- Leftover syrup can be enjoyed as a light beverage by mixing with soda water, ice cubes, and fresh mint.
- You may substitute ricotta with 2/3 cup chopped walnuts for a vegan version.
- When poaching, maintain gentle simmering to avoid breaking the apricots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 1269 kcal
% Daily Value*
| Calories | 126.9kcal | 6% |
| Carbohydrates | 25.5g | 9% |
| Protein | 2.4g | 5% |
| Fat | 2.7g | 4% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 5.4mg | 2% |
| Sodium | 11.3mg | 0% |
| Potassium | 284.2mg | 6% |
| Fiber | 1.8g | 7% |
| Sugar | 22.7g | 45% |
| Vitamin A | 820.1IU | 16% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 36.5mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
