You need to use large dried apricots for this famous Turkish sweet. The cream used in Turkey is the thick kaymak made from water buffaloes’ milk (see box below). The best alternatives are clotted cream and mascarpone.
Recipe information
Yield
serves 4-6
Ingredients
1/2 pound large dried apricots, soaked in water for 1 hour or overnight
1 1/4 cups water
1 1/4 cups sugar
1 tablespoon lemon juice
1 tablespoon rose water
1 cup kaymak, clotted cream, or mascarpone
3 tablespoons finely chopped pistachios
Preparation
Step 1
Drain the apricots. Make a syrup by boiling the water with the sugar and lemon juice. Add the rose water and the apricots and simmer for 10–15 minutes, then leave to cool.
Step 2
Make a slit along one side of each apricot and stuff with a little of the cream or mascarpone.
Step 3
Arrange on a dish and serve sprinkled with chopped pistachios.
