Kuru Kayısı Tatlısı (Turkish Poached Apricots with Ricotta) Recipe
Kuru Kayısı Tatlısı is a delightful Turkish dessert featuring soft dried apricots poached in a fragrant lemon-sugar syrup and filled with creamy whole milk ricotta. Finished with a sprinkle of finely chopped pistachios, this dish offers a perfect balance of sweetness and texture, ideal for a refreshing and elegant treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Syrup and Poaching
- 2/3 cup raw or granulated sugar
- 2 scant cups (about 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, combine the sugar and hot water. Stir constantly until the sugar dissolves and the mixture comes to a boil. Reduce heat to medium-low and let the syrup simmer gently for a few minutes.
- Poach the apricots: Add fresh lemon juice to the syrup, then stir in the dried apricots. Poach the apricots at medium-low heat for 20 minutes. During this time, the apricots will rehydrate, plumping up and absorbing the syrup’s fragrance while the syrup thickens slightly. After poaching, turn off the heat and allow the mixture to cool completely.
- Stuff the apricots: Once the apricots and syrup are cool, gently open each apricot along its natural split. Using small spoons, carefully fill each apricot with whole milk ricotta until slightly overstuffed. Arrange the stuffed apricots on a large, deep serving platter as you work.
- Finish and serve: Spoon the fragrant syrup around the stuffed apricots on the platter. Sprinkle the top generously with finely chopped pistachios to add color and crunch. Serve immediately or refrigerate until ready to serve.
- Optional vegan variation: Substitute the ricotta with 2/3 cup chopped walnuts to create a delicious vegan version of the stuffed apricots.
- Make ahead tip: You can poach the apricots in the syrup 1–2 days in advance. Once cooled, store the apricots and syrup in a covered container in the refrigerator.
Notes
- Use whole milk ricotta for the creamiest and most authentic filling.
- If you prefer a vegan version, replace the ricotta with chopped walnuts as suggested.
- The syrup can be made ahead of time, making this dessert convenient for entertaining.
- Store leftovers refrigerated in an airtight container for up to 2 days.
- For a slightly thicker syrup, continue simmering after removing the apricots until the desired consistency is reached.
