Turkish Poached Apricots with Ricotta Recipe
Turkish Poached Apricots with Ricotta is a delightful dessert featuring soft dried apricots gently poached in a fragrant lemon-scented sugar syrup. Each apricot is lovingly stuffed with creamy whole milk ricotta and topped with finely chopped pistachios, offering a perfect balance of sweetness, creaminess, and a slight crunchy texture. This elegant yet simple treat can also be made vegan by substituting ricotta with chopped walnuts, making it versatile and appealing for various dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
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
- 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. Once boiling, reduce heat to medium-low and let it simmer gently to form a clear syrup.
- Poach the apricots: Stir in the fresh lemon juice, then add the dried apricots to the syrup. Poach them on medium-low heat for about 20 minutes. During this time, the apricots will plump up, absorbing the syrup’s sweetness and the lemon’s fragrance as the syrup slightly thickens. Once done, turn off the heat and set aside to cool completely in the syrup.
- Stuff the apricots: When cool, carefully open the natural split in each apricot. Use a small spoon to fill each apricot with the ricotta cheese, slightly overstuffing to ensure a creamy bite. Arrange the stuffed apricots on a large, deep serving platter.
- Finish and serve: Spoon the cooled syrup generously around the stuffed apricots on the platter. Sprinkle the finely chopped unsalted pistachios over the top for a nutty crunch and beautiful color contrast.
- Optional vegan variation: Substitute the whole milk ricotta with 2/3 cup chopped walnuts to make the dish vegan-friendly without compromising texture or flavor.
- Make ahead tip: You can poach the apricots 1–2 days in advance. Once fully cooled, keep them in their syrup in a covered container in the refrigerator for optimal freshness.
Notes
- Use softened dried apricots for optimal poaching and texture.
- The lemon juice brightens the syrup and enhances apricot flavor while balancing sweetness.
- Whole milk ricotta provides a rich and creamy contrast to the tart apricots.
- Chopped unsalted pistachios add a crunchy texture and a mild nutty flavor.
- Poached apricots can be stored in the syrup refrigerated for 1-2 days ahead of serving.
- Vegan version uses chopped walnuts instead of ricotta, maintaining texture and flavor.
