Kaymakli Kuru Kayisi (Cream-Stuffed Apricots)


  • 1 pound dried apricots
  • 2½ cups sugar
  • 3 cups water
  • 1 teaspoon lemon juice
  • 1 pound marscapone (sweet cheese); cream cheese softened with a little sour cream, heavy cream, or even milk may be substituted. Add 1 Tablespoon of the cooking syrup if using cream cheese.
  • ¾ cup pistachio nuts, chopped


  1. Soak the apricots in cold water overnight and drain.
  2. Heat the sugar and water together over medium heat for 10 minutes, then add apricots.
  3. Cook the apricots until they are tender and syrup is formed.
  4. Add the lemon juice and remove from heat. With a slotted spoon, transfer apricots to a plate to cool.
  5. With a spoon, open the apricots halfway and fill the inside with cream or sweet cheese.
  6. Arrange the apricots (slit side up) on a platter, pouring over them as much syrup as they can absorb. Garnish with grated nuts.
Serves 18 to 20.


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