Kuru Kayısı Tatlısı Ricotta (Print Version)
# 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:
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.
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.
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.
04 -
Spoon the reserved syrup around the stuffed apricots. Garnish generously with finely chopped pistachios before serving.
# Notes:
01 -
For a vegan option, replace ricotta with 80 g chopped walnuts.
02 -
Poached apricots can be prepared 1–2 days in advance and refrigerated in a covered container after cooling.