Recipe from Paula Wolfert
Adapted by Florence Fabricant
- Total Time
- 2 hours plus overnight soaking and chilling
- Rating
- 4(5)
- Notes
- Read community notes
Featured in: America Discovers The Turkish Mosaic
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Ingredients
Yield:6 servings
- ½pound large dried Turkish apricots
- ¼cup sugar
- 3cardamom pods, crushed and seeded
- 1teaspoon fresh lemon juice
- 1cup kaymak, very thick yogurt or mascarpone (see note)
- 3tablespoons finely chopped peeled unsalted pistachios
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
97 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 3 grams protein; 19 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place apricots in 2 cups water, and soak overnight.
Step
2
Preheat oven to 300 degrees. Pour soaking liquid into 1-quart ovenproof saucepan. Add sugar, cardamon seeds and lemon juice, and bring to boil. Add apricots. Moisten and crumple a small sheet of parchment paper, and cover apricots. Cover saucepan, and bake in oven for 1½ hours. Allow apricots to cool in syrup, and then refrigerate until well chilled.
Step
3
Drain apricots, reserving syrup. Split each, and fill with kaymak, yogurt or mascarpone. Arrange in shallow serving dish, spoon some syrup over apricots, scatter with pistachios and serve.
Tip
- To make 1 cup kaymak, bring 2 cups heavy cream to boil in 3-quart saucepan. Lower heat to steady simmer. With large mixing spoon, pick up a spoonful of cream, lifting it up about a foot, and pour it back. Continue for about 20 minutes, until cream has thickened like custard and you can see bottom of pan as you draw spoon through cream. Transfer to a dish, and refrigerate.
Ratings
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Private Notes
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Cooking Notes
Mary Sipprell
I cooked this up to the point of adding the yogurt and pine nuts. I used it in an apricot pie with a crumb topping. Added mixture to prepared crust and baked. It was delicious. I also kept some to mix with plain Greek yogurt and that was a good combination.. I had dried apricots that were sulfite free.
Mary Sipprell
I cooked this up to the point of adding the yogurt and pine nuts. I used it in an apricot pie with a crumb topping. Added mixture to prepared crust and baked. It was delicious. I also kept some to mix with plain Greek yogurt and that was a good combination.. I had dried apricots that were sulfite free.
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Credits
Adapted from "The Cooking of the Eastern Mediterranean" by Paula Wolfert (HarperCollins, 1994)
Recipe Tags
- Turkish
- Cardamom Pod
- Dried Apricot
- Dinner
- Dessert
- Passover
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