Turkish Poached Apricots with Ricotta (Print Version)
# Ingredients:
→ Syrup
01 -
2/3 cup granulated sugar
02 -
2 cups (15oz) hot water
03 -
1 tablespoon fresh lemon juice
→ Apricots & Filling
04 -
9 ounces dried apricots
05 -
4 1/2 ounces whole milk ricotta
06 -
2 tablespoons finely chopped unsalted pistachios
# Instructions:
01 -
In a medium saucepan over medium-high heat, mix the sugar and hot water. Bring to a boil while stirring constantly until the sugar dissolves. Reduce to medium-low heat and let it simmer.
02 -
Add lemon juice to the syrup, followed by the dried apricots. Poach on medium-low heat for 20 minutes until the apricots plump and the syrup thickens slightly. Remove from heat and cool completely.
03 -
Once cooled, gently open the apricots along their splits. Use a small spoon to fill each with ricotta, slightly overstuffing them as needed. Arrange on a large, deep serving platter.
04 -
Spoon the syrup around the stuffed apricots. Garnish with crushed pistachios before serving.
# Notes:
01 -
You can prepare the poached apricots 1–2 days ahead. Store them covered in the refrigerator once cooled.
02 -
Serve the leftover syrup as a light drink with soda water, ice cubes, and fresh mint.