Turkish Stuffed Apricots Recipes

TURKISH STUFFED APRICOTS

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.

POACHED TURKISH APRICOTS

Steps:

• Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered.
• When the apricots are moist and swollen, remove them and place the apricots in a glass bowl with the brandy and orange juice let them steep for 20 minutes.
• Place the apricots in a sauce pan with the juice and brandy, add the honey, orange rinds, cardamom seeds and almonds and cook for 10 minutes.
• Lift the apricots from the pot with slotted spoon place in a bowl till needed, add a little more honey and brandy to the almonds and cook for a few minutes more.
• Stir the apricots back into the nuts gently.
• Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat.
• Spoon the Amarula cream onto 6 white plates.
• Place a round of ginger bread in the middle of each puddle and spoon over the apricots and nuts.

TURKISH CREAM FILLED APRICOTS

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.