Turkish Poached Apricots Ricotta (Print Version)
# Ingredients:
→ Syrup Base
01 -
135 grams granulated sugar
02 -
445 milliliters hot water
03 -
1 tablespoon fresh lemon juice
→ Fruit and Filling
04 -
255 grams soft dried apricots
05 -
130 grams whole milk ricotta cheese
06 -
2 tablespoons finely chopped unsalted pistachios
# Instructions:
01 -
Combine sugar and hot water in a medium saucepan over medium-high heat. Stir constantly until sugar is fully dissolved and mixture comes to a boil. Reduce to medium-low and allow to simmer.
02 -
Add lemon juice, then dried apricots to the simmering syrup. Cook over medium-low heat for 20 minutes, allowing apricots to plump and the syrup to thicken. Remove from heat and cool completely.
03 -
Once cooled, carefully open each apricot and use a small spoon to fill with ricotta, creating a generous amount in each. Arrange filled apricots on a deep serving platter.
04 -
Ladle syrup around the stuffed apricots and garnish with chopped pistachios before serving.
# Notes:
01 -
To create a vegan version, substitute the ricotta with 70 grams chopped walnuts for the filling.
02 -
Poached apricots in syrup can be prepared 1 to 2 days in advance and stored refrigerated in a covered container.