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Poached Apricots with Ricotta

Featured in: Sweet Treats for Every Occasion

Soft dried apricots are gently poached in a lemon-scented syrup, then filled with smooth ricotta for a luscious treat. Each apricot soaks up the sweet, aromatic syrup before being split and generously stuffed with creamy ricotta. Sprinkled with finely chopped pistachios, this Turkish classic brings together silky, nutty, and tangy flavors. Delicious made ahead and easily vegan-friendly by swapping nuts for ricotta, these stuffed apricots make a charming finish to any meal or a festive dessert centerpiece.

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Updated on Fri, 20 Jun 2025 15:03:14 GMT
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A plate of food with a fork on the side. | tastygusto.com

Kuru Kayısı Tatlısı is one of those desserts that feels both luxurious and easy. Plump dried apricots are gently poached in a fragrant syrup, then filled with creamy ricotta and dusted with crunchy pistachios. I return to this recipe year after year for special occasions because everyone lights up at the first bite.

I discovered this during an afternoon with my Turkish neighbor who made it look so easy. Now I find myself reaching for this recipe whenever I want to serve something truly memorable but without fuss.

Ingredients

  • Raw or granulated sugar: Adds the perfect sweetness to balance the tangy dried fruit. Choose pure cane sugar for cleaner flavor
  • Hot water: Makes an easy base for the poaching syrup
  • Fresh lemon juice: Brings out the apricot’s natural tartness. Look for juicy, bright lemons for best results
  • Soft dried apricots: The star. Go for plump, orange Turkish apricots with no added sulfites when possible
  • Whole milk ricotta: Adds rich creaminess to each bite. Pick a thick, high-quality ricotta for stuffing
  • Finely chopped unsalted pistachios: Add crunch and a salty finish. Fresh nuts vibrantly green offer the best flavor

Step-by-Step Instructions

Make the Syrup:
Combine sugar and hot water in a medium saucepan. Stir over medium-high heat until the sugar completely dissolves and the mixture comes to a boil. This should take about three to four minutes of steady stirring. Lower the heat to a simmer and keep the syrup gently bubbling
Poach the Apricots:
Add lemon juice to the shimmering syrup then pour in the dried apricots. Let them poach over medium-low heat for about twenty minutes. The apricots will slowly puff up as they soak in the fragrant syrup and the liquid thickens slightly. Turn off the heat and allow everything to cool fully in the pan so the flavors meld
Stuff the Apricots:
When apricots are cool enough to handle prep your ricotta filling. Gently open each apricot at the natural split. Using small spoons carefully fill the cavity of each apricot until the ricotta is peeking out. Repeat for all apricots nestling them together on a deep platter
Finish and Serve:
Generously spoon the apricot-infused syrup around the arranged apricots for extra shine and moisture. Scatter the chopped pistachios over the top to finish and serve immediately or chill for later
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A plate of food with white sauce and nuts. | tastygusto.com

My favorite part is always the pistachios their vibrant color and nutty richness give this dessert so much character. Growing up my kids would sneak extras from the platter before I could bring it to the table

Storage Tips

You can poach the apricots and store them in their syrup up to two days in advance. Cool the fruit and syrup completely then keep in an airtight container in the refrigerator. Fill with ricotta and finish with pistachios just before serving to keep the fillings fresh and the nuts crunchy

Ingredient Substitutions

If you need to keep it dairy free swap the ricotta for chopped walnuts or try vegan cream cheese for a similar texture. For extra aroma try adding a splash of orange blossom water to the syrup. You can also substitute almonds for pistachios though the flavor will be milder

Serving Suggestions

Serve this dessert as a showstopper finale to a Mediterranean meal or alongside black tea for an afternoon treat. The vivid colors and creamy filling make these apricots beautiful additions to holiday tables. Sometimes I even drizzle extra syrup over ice cream for a quick twist

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A plate of food with a spoon on it. | tastygusto.com

This dessert showcases Turkish hospitality and heart. Create it for a special celebration or savor it quietly—it never fails.

Frequently Asked Questions

→ How do I select the best dried apricots?

Choose soft, plump dried apricots with an orange hue. Avoid overly dry or tough pieces for best texture when poached.

→ Can I prepare this dish ahead of time?

Yes, you can poach and store the apricots in syrup 1–2 days in advance, then stuff them with ricotta before serving.

→ What can I use instead of ricotta?

For a vegan option, substitute with roughly chopped walnuts. The nuts provide delicious contrast to the sweet syrup.

→ Do I have to use pistachios on top?

Pistachios add a lovely crunch and color, but you may omit them or swap for other nuts, such as almonds or walnuts.

→ Can I adjust the sweetness of the syrup?

Yes, feel free to reduce the sugar or add more lemon juice to balance sweetness to your taste preference.

Kuru Kayısı Tatlısı Ricotta

Dried apricots are poached, filled with creamy ricotta, and topped with pistachios in a citrusy syrup.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Desserts & Sweets

Difficulty: Easy

Cuisine: Turkish

Yield: 6 Servings (12 stuffed apricots)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Syrup

01 135 g granulated sugar
02 425 ml hot water
03 1 tablespoon fresh lemon juice

→ Apricots and Filling

04 255 g soft dried apricots
05 130 g whole milk ricotta cheese
06 2 tablespoons finely chopped unsalted pistachios

Instructions

Step 01

In a medium saucepan over medium-high heat, combine granulated sugar and hot water, stirring constantly until the sugar fully dissolves. Bring to a boil, then reduce the heat to medium-low to simmer.

Step 02

Add fresh lemon juice and dried apricots to the simmering syrup. Gently poach for 20 minutes over medium-low heat until the apricots plump and the syrup slightly thickens with a fragrant aroma. Remove from heat and allow to cool completely.

Step 03

Once the apricots are cool, gently split them open. Using small spoons, fill each apricot with whole milk ricotta, slightly overfilling. Transfer the stuffed apricots to a deep serving platter.

Step 04

Spoon the reserved syrup around the stuffed apricots. Garnish generously with finely chopped pistachios before serving.

Notes

  1. For a vegan option, replace ricotta with 80 g chopped walnuts.
  2. Poached apricots can be prepared 1–2 days in advance and refrigerated in a covered container after cooling.

Tools You'll Need

  • Medium saucepan
  • Wooden spoon
  • Serving platter
  • Small spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (ricotta cheese)
  • Contains tree nuts (pistachios)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 192
  • Total Fat: 3.7 g
  • Total Carbohydrate: 38.2 g
  • Protein: 3.4 g