Effortless Turkish Poached Apricots (Print Version)
# Ingredients:
→ Syrup
01 -
1 tablespoon squeezed lemon juice
02 -
444 millilitres very hot water
03 -
133 grams white or raw sugar
→ Poached Apricots
04 -
255 grams soft dried apricots
→ Filling and Garnish
05 -
2 tablespoons unsalted pistachios, chopped up small
06 -
128 grams creamy whole milk ricotta cheese
# Instructions:
01 -
Scatter the pistachio bits over the apricots, then pour the syrup that's left all around before putting them out.
02 -
When they've cooled off, gently pull open each apricot and scoop in a good amount of ricotta using little spoons. Line them up in a big serving dish with high sides.
03 -
Drizzle lemon juice in, drop in the apricots, and let it bubble for about 20 minutes on medium-low. The apricots will soak up the syrup and puff up a bit. Take it off the heat and let the apricots sit in the syrup until fully cool.
04 -
After everything's boiling, dial the heat down to medium-low so it keeps simmering gently—don't rush this step.
05 -
Pour sugar and hot water into a medium pot and set it on medium-high. Keep stirring until the sugar disappears and the mixture starts to boil.
# Notes:
01 -
You can make the apricots a day or two ahead and pop them in the fridge after they've cooled all the way.
02 -
Swap the ricotta for 65 grams chopped walnuts if you want a dairy-free or vegan option.
03 -
If you've got extra syrup, try mixing it with ice, fresh mint, and fizzy soda for a really nice drink.