Effortless Turkish Apricots Ricotta (Print Version)
# Ingredients:
→ Filling and Garnish
01 -
128 grams whole milk ricotta
02 -
2 tablespoons unsalted pistachios, chopped up small
→ Poached Apricots
03 -
255 grams soft dried apricots
→ Syrup
04 -
133 grams white or natural sugar
05 -
444 millilitres steaming hot water
06 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Scatter the chopped pistachios all over and pour what’s left of the syrup around the stuffed apricots right before you eat.
02 -
Take the cooled apricots and gently open them up. Use a couple of small spoons to stuff lots of ricotta inside each one. Place them snug in a deep, big platter.
03 -
When the syrup is bubbling, tip in the lemon juice, then drop in the dried apricots. Let everything bubble gently for 20 minutes so the apricots soak up the syrup and plump up. When the syrup thickens a bit, set the pot aside and leave everything to cool down right in there.
04 -
After it boils, turn the heat down and keep the syrup quietly bubbling.
05 -
In a regular pot on medium-high, mix the sugar with super hot water. Keep stirring until it comes to a boil and you don’t see sugar grains anymore.
# Notes:
01 -
You can make the apricots a day or two ahead and stash them in the fridge once cool.
02 -
If you need a plant-based swap, use 65 grams chopped walnuts instead of ricotta.
03 -
If you’ve got syrup left, it’s awesome mixed into fizzy water with ice and mint.