Cream-Filled Apricots

Name: Cream-Filled Apricots (Kaymaklı kayısı)
Yield: Serves 4
Cuisine: Turkish
Ingredients: a few blanched almonds, pistachios or walnuts, finely chopped; 1 tablespoon blanched almonds, finely chopped (optional); 4 tablespoons kaymak, or clotted cream; 4 tablespoons kaymak, or clotted cream; 1 tablespoon orange-blossom water; zest of 1 lemon, grated; 1 tablespoon lemon juice; 6 oz/175 g sugar; 8 fl oz/250 ml soaking water; 8 oz/225 g dried apricots, soaked in water for at least 6 hours; a few blanched almonds, pistachios or walnuts, finely chopped; a few blanched almonds, pistachios or walnuts, finely chopped

Kaymaklı kayısı

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

A popular sweet fix or a delicious finale to any meal, here dried apricots are simply soaked in water, poached in syrup, filled with kaymak and chilled. Trays of these gleaming fruit enticingly decorate Turkish sweet shops in winter and early spring.

Ingredients

8 oz/225 g dried apricots, soaked in water for at least 6 hours

Asia
Turkey
Dessert
Vegetarian
Mediterranean
Winter
Gluten-free
Spring

Method

Drain the apricots well and reserve 8 fl oz/250 ml of the apricot water. For the syrup, put the sugar and apricot water in a pan and bring to the boil, stirring all the time. Reduce th