TURKISH-STYLE STUFFED APRICOTS
These stuffed apricots are incredibly easy to make and make a wonderful bite-sized appetizer/light dessert.
Provided by Caroline's Cooking
Categories Appetizer/Starter Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Soak the apricots in the water overnight.
- The next day, put the apricots and their soaking water in a small pan along with the sugar. Bring to a simmer and simmer approx 10 minutes so that the sugar is dissolved and the syrup thickens slightly. Remove from the heat and leave to cool. Note that to here can be done ahead of time.
- Put approximately 1tsp of yogurt in the opening of each apricot and then press a pistachio or almond into the yogurt. Repeat with the rest of the apricots and serve with a little more nuts on the side for decoration.
Nutrition Facts : Calories 53 kcal, Carbohydrate 13 g, Protein 1 g, Sodium 4 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
TURKISH STUFFED APRICOTS
Beautiful dried Turkish apricots are soaked, candied with lemon scented syrup, stuffed with rich cream, and garnished with crunchy pistachios to make the perfect, lightly sweet one bite treat! Serve them after dinner, as an appetizer, for afternoon tea, or even for breakfast.
Provided by Julie Cockburn
Categories Dessert
Number Of Ingredients 5
Steps:
- Soak the apricots in 2 cups of cold water for 8 hours or overnight.
- After the apricots have finished soaking, remove them from their soaking liquid. You should have about 1 cup of liquid left. Add more water if needed to reach 1 cup.
- Combine the soaking liquid with the lemon juice and sugar in a medium saucepan, and bring to a boil. Gently add the apricots to the liquid, and reduce the heat to a simmer. Cook, stirring occasionally, until the apricots are very tender, but not mushy, 10 to 20 minutes. I found the apricots cooked unevenly, so it's best to check the apricots as you go and remove them individually to a plate when they are tender. Allow the apricots to cool to room temperature.
- Once all the apricots are removed from the liquid, increase the heat to a full boil, and continue to cook until the sauce is reduced slightly and starting to become syrupy. It should easily coat the back of a spoon. Remove from the heat and allow to cool.
- Use a paring knife to gently open each apricot about halfway. Carefully spoon the filling into each, then dip the exposed filling in the chopped pistachios.
- Arrange the stuffed apricots on a serving platter, drizzle with the syrup, and scatter any remaining pistachios over top.
APRICOTS WITH MASCARPONE CREAM
Fresh ripe apricots stuffed with a slightly sweetened mascarpone cheese drizzled with a sweet honey balsamic sauce. You can use a piping bag for the cream to make this look extra fancy
Provided by Michelle Berger
Categories Desserts
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
- Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
- Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 23.9 g, Cholesterol 58.3 mg, Fat 17.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 10.4 g, Sodium 23.2 mg, Sugar 20.7 g
TURKISH ALMOND CREAM FILLED APRICOTS
Also little treasure are also called Kaymakli Kayisi. The cooking time includes 2 hours for soaking the apricots and 1 hour for cooling the glazed apricots.
Provided by Mercy
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry.
- Combine the sugar, 1 cup of water and the lemon half in a heavy bottomed saucepan.
- Boil until syrupy and the temperature reaches 225 to 230°F on a candy thermometer.
- Add the apricots and simmer for another 5 minutes.
- Remove from heat and allow to cool completely in a single layer.
- Whip cream until stiff.
- Fold 1 cup slivered almonds into cream.
- Arrange half of the apricot halves in single layer, inner side up.
- Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich.
- Sprinkle the tops with the 2 tablespoons of almonds and pistachios.
Nutrition Facts : Calories 354.7, Fat 13.1, SaturatedFat 5, Cholesterol 27.2, Sodium 12.4, Carbohydrate 60.4, Fiber 4.2, Sugar 54.1, Protein 4.1
TURKISH CREAM FILLED APRICOTS
Turkish delicacy served with coffee at the end of a meal. Delicious combination of syrup, and stuffed apricots.
Provided by Pastryismybiz
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place apricots in a bowl and add water to cover and let stand overnight.
- Drain.
- In a saucepan over medium heat,combine the sugar and 2 cups water.
- Bring to a simmer, stirring to dissolve the sugar.
- Simmer about 10 minutes or until thickened.
- Add the apricots and cook until tender, about 20 minutes.
- Stir in the lemon juice and simmer 1 minute longer.
- Using a slotted spoon, transfer the apricots to a large plate or baking sheet, reserving the syrup in the pan.
- Let syrup cool enough to thicken slightly. If the syrup isn't thick, reduce it a bit over medium heat.
- If using whole apricots carefully cut each along the seam with a small sharp knife to create a pocket.
- Using a small spoon or pastry bag fitted with a plain tip pipe the filling into the pocket.
- If using halves, spoon the 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.
- Bring the apricots to room temperature and sprinkle with chopped nuts.
Nutrition Facts : Calories 206.3, Fat 2.9, SaturatedFat 0.3, Sodium 3.9, Carbohydrate 46, Fiber 2.3, Sugar 42.6, Protein 2.1
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