Print

Kuru Kayısı Tatlısı (Turkish Poached Apricots with Ricotta) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 30 reviews

Kuru Kayısı Tatlısı is a traditional Turkish dessert featuring soft dried apricots poached in a delicate lemon-scented syrup, then generously stuffed with creamy whole milk ricotta and topped with finely chopped pistachios. This refreshing and light dessert highlights the natural sweetness and aromatic flavor of apricots, making it a delightful finish to any meal.

Ingredients

Syrup and Apricots

  • 2/3 cup raw or granulated sugar
  • 2 scant cups (15 oz) hot water
  • 1 tablespoon fresh lemon juice
  • 9 ounces soft dried apricots

Filling and Garnish

  • 4 1/2 ounces (heaping 1/2 cup) whole milk ricotta
  • 2 tablespoons finely chopped unsalted pistachios

Instructions

  1. Make the syrup: In a medium saucepan over medium-high heat, stir together the sugar and hot water. Bring to a boil, stirring constantly until the sugar dissolves completely. Once boiling, reduce the heat to medium-low and allow the syrup to simmer gently.
  2. Poach the apricots: Stir in the fresh lemon juice into the syrup, then add the dried apricots. Poach the apricots over medium-low heat for 20 minutes. During this time, the apricots will rehydrate, plumping up and absorbing the fragrant lemon-infused syrup, which will thicken slightly. After poaching, turn off the heat and allow the apricots and syrup to cool completely in the saucepan.
  3. Stuff the apricots: Once cooled, carefully open the natural split in each poached apricot. Using small spoons, fill each apricot generously with whole milk ricotta, slightly overstuffing them for optimal creaminess. Arrange the stuffed apricots on a large, deep serving platter as you go.
  4. Finish and serve: Spoon the syrup around and over the stuffed apricots on the platter to keep them moist and flavorful. Sprinkle the top with finely chopped unsalted pistachios to add a delightful crunch and nutty aroma. Serve chilled or at room temperature.
  5. Optional vegan variation: For a vegan version, substitute the whole milk ricotta with approximately 2/3 cup of finely chopped walnuts to stuff the apricots, creating a similarly textured filling without dairy.
  6. Make-ahead tip: You can prepare the poached apricots in syrup 1 to 2 days ahead of serving. Once cooled, transfer them to a covered container and refrigerate. This resting time further enhances the flavors and texture of the dessert.

Notes

  • The poaching syrup can be kept and used as a sweetener for teas or drizzled over other desserts.
  • Soft dried apricots are ideal for this recipe, as they rehydrate nicely without becoming mushy.
  • If you prefer a less sweet dessert, you can reduce the sugar in the syrup slightly.
  • Whole milk ricotta provides a creamy, rich filling, but fresh cream cheese or mascarpone can also be good substitutes if desired.
  • Chilling the dessert before serving allows the flavors to meld beautifully, but it can also be enjoyed at room temperature.
  • Ensure to use unsalted pistachios to avoid overpowering the delicate sweetness of the apricots.

Find it online: https://recipethrive.com/kuru-kays-tatls-turkish-poached-apricots-with-ricotta-recipe/