Apricots Stuffed with Cream
- ½ pound (1¼ cups) large dried and pitted apricots,
- soaked in water overnight
- 1¼ cups water
- 1¼ cups sugar
- 1 tablespoon lemon juice
- 1 cup clotted cream or mascarpone
- 3 tablespoons pistachios, finely chopped
Instructions:
The cream used in Turkey is the thick kaymak made from water-buffaloes’ milk. The best alternatives in this country are clotted cream or mascarpone.
-  Drain the apricots. Make a syrup by boiling the water with the sugar and lemon juice. Add the apricots and simmer for 20 minutes, or until the apricots are soft and the syrup is reduced and thick enough to coat the back of a spoon. Leave to cool.
- Enlarge the slit along one side of each apricot and stuff with a little cream or mascarpone. Arrange the apricots on a dish and serve, sprinkled with the chopped pistachios.