Kaymakli Kayisi (Apricots in Syrup with Mascarpone and Pistachios)
Description
Prepared by Elif SelviliPhotography by Jody Horton
The lemon zest is not part of the traditional recipe, but it adds a pleasing tart interest to the filling.
Ingredients
2 c. water
1 lb. dried apricots
Juice of ½ lemon
Medium-size container of mascarpone cheese (approximately 15 oz.)
2 T. confectioner’s sugar
Zest of 1 lemon (optional)
¾ c. pistachios, finely chopped
Methods/steps
In a large pot, heat the sugar and water until it reaches a boil. Turn down to simmer and add apricots. Cook apricots until barely tender, about 15 minutes. Take care not to overcook or they’ll fall apart.
Remove apricots with a slotted spoon and place on a plate to cool. Continue to simmer the water until it reaches syrup consistency, about 10 minutes. Add lemon juice and simmer for a few more minutes.
Place marscapone cheese in a bowl and mix in confectioner’s sugar and lemon zest.
Gently open the apricots and fill each pocket with the about ½–1 teaspoon of mascarpone mixture, using a small spoon or butter knife.
Arrange filled apricots on a serving platter and pour syrup over them. Sprinkle with chopped pistachios.
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