Category:
Desserts

Seasons:
March, April, May, June, July, August

Prepared by Elif Selvili
Photography by Jody Horton

The lemon zest is not part of the traditional recipe, but it adds a pleasing tart interest to the filling.

For 15 Person(s)

1 1/2 cups sugar
2 cups water
1 pounds dried apricots
1/2 lemon, juiced
1 Medium-size container of mascarpone cheese
2 tablespoons confectioner’s sugar
1 lemon, zested (optional)
3/4 cups pistachios, finely chopped

Kaymakli Kayisi (Apricots in Syrup with Mascarpone and Pistachios) Directions

In a large pot, heat the sugar and water until it reaches a boil. Turn down to simmer and add apricots. Cook apricots until barely tender, about 15 minutes. Take care not to overcook or they’ll fall apart.

Remove apricots with a slotted spoon and place on a plate to cool. Continue to simmer the water until it reaches syrup consistency, about 10 minutes. Add lemon juice and simmer for a few more minutes.

Place marscapone cheese in a bowl and mix in confectioner’s sugar and lemon zest.

Gently open the apricots and fill each pocket with the about ½–1 teaspoon of mascarpone mixture, using a small spoon or butter knife.

Arrange filled apricots on a serving platter and pour syrup over them. Sprinkle with chopped pistachios.