Kaymakli Kayisi (Apricots in Syrup with Mascarpone and Pistachios)

Category: 
Desserts
Seasons: 
March, April, May, June, July, August

Prepared by Elif Selvili
Photography by Jody Horton

The lemon zest is not part of the traditional recipe, but it adds a pleasing tart interest to the filling.

Super easy

Kaymakli Kayisi (Apricots in Syrup with Mascarpone and Pistachios)

Ingredients

For 15 Person(s)

Cream

  • 1 1/2 cups sugar
  • 2 cups water
  • 1 pounds dried apricots
  • 1/2 lemon, juiced
  • 1 Medium-size container of mascarpone cheese
  • 2 tablespoons confectioner’s sugar
  • 1 lemon, zested (optional)
  • 3/4 cups pistachios, finely chopped

Kaymakli Kayisi (Apricots in Syrup with Mascarpone and Pistachios) Directions

  1. 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.
  2. 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.
  3. Place marscapone cheese in a bowl and mix in confectioner’s sugar and lemon zest.
  4. 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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