This is a traditional Turkish dessert. What sets this dessert apart, however, is that it’s not overly sweet as many Turkish desserts tend to be. This is a lovely combination of sugar and sweetness mixed with delicious cream. The result? An eye-pleasing and palate satisfying dessert perfect for a night at home or your next dinner party.
For this recipe you’ll need:
1 pound dried apricot halves
2 cups granulated sugar
1 cup water
½ lemon (you’ll use it whole)
1 cup heavy whipping cream
1 tsp. vanilla extract
1 cup slivered almonds
2 TB slivered almonds
2 TB pistachios
To Make This Recipe:
Because the apricots are dried, you’ll need to soak them in warm water to allow them to soften. Drain and set aside.
In a medium saucepan, combine granulated sugar, 1-cup water, and the lemon half (may squeeze the juice in if desired then place the entire half in the pan. Boil for about 20-30 minutes, until it’s syrupy and approximately 230 degrees on a candy thermometer. Add the softened apricots and allow them to simmer for five minutes. Remove apricots from the pan and allow them to cool.
For the cream: Mix the heavy cream on high speed until stiff. About halfway through, add your vanilla. Fold 1-cup of slivered almonds into the cream.
To arrange: Arrange the cooled apricot halves on a dish. Either fill half of the apricots with the cream mixture, then top with the other halves and remaining nuts or fill each apricot with cream and top with remaining nuts.
This will make about 75 apricots if you use little apricots. It will make less if your apricots are larger. If you opt to use fresh apricots for this recipe, skip the soaking, cook them for only 2 minutes in the syrup or for as long as you can (up to five minutes) before they start to mush, and fill each half with cream.