Kayisi Tatlisi

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.