Kayisi Tatlisi
Dried apricots poached in sugar syrup, stuffed with thick Turkish kaymak cream, and garnished with pistachios. This elegant Cappadocian dessert celebrates Turkey status as the world largest apricot producer.
Nutrition & Info
Instructions
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1
Place the dried apricots in a saucepan and cover with the water, then add the sugar and lemon juice and bring to a gentle simmer over medium heat.
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2
Poach the apricots in the sugar syrup for fifteen to twenty minutes until they are plump, soft, and have absorbed the syrup, becoming glossy and jewel-like.
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3
Remove the poached apricots from the syrup with a slotted spoon and let them cool to room temperature, then add the rose water to the remaining syrup and reduce it slightly.
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4
Carefully open each apricot and stuff a generous spoonful of thick kaymak cream or clotted cream inside, pressing gently to close them around the filling.
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5
Arrange the stuffed apricots on a serving platter, drizzle with the rose-scented syrup, and garnish each one with a generous sprinkle of crushed bright green pistachios.
Did You Know?
The city of Malatya in eastern Turkey produces eighty percent of the world dried apricots, and the annual Malatya Apricot Festival celebrates this golden fruit with competitions and tastings.
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