Turkish Cream Filled Apricots

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READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place apricots in a bowl and add water to cover and let stand overnight.
  • Drain.
  • In a saucepan over medium heat,combine the sugar and 2 cups water.
  • Bring to a simmer, stirring to dissolve the sugar.
  • Simmer about 10 minutes or until thickened.
  • Add the apricots and cook until tender, about 20 minutes.
  • Stir in the lemon juice and simmer 1 minute longer.
  • Using a slotted spoon, transfer the apricots to a large plate or baking sheet, reserving the syrup in the pan.
  • Let syrup cool enough to thicken slightly. If the syrup isn't thick, reduce it a bit over medium heat.
  • If using whole apricots carefully cut each along the seam with a small sharp knife to create a pocket.
  • Using a small spoon or pastry bag fitted with a plain tip pipe the filling into the pocket.
  • If using halves, spoon the filling onto the centers of half of them. Top with the remaining apricot halves.
  • Arrange the apricots side by side on a serving platter.
  • Spoon the thickened syrup over the stuffed apricots and refrigerate until the syrup is set, about 30 minutes.
  • Bring the apricots to room temperature and sprinkle with chopped nuts.
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