Thursday, July 13, 2006
Gourmed: Kaymakli Kayisi (Turkish Cream Filled Apricots)
I'm always interested in desserts from other countries. Occasionally I get tired of chocolate for a brief, brief period of time. BRIEF. But during these intervals, I get to explore other sugary options. I was actually pretty impressed with how these turned out. Candied apricots stuffed with cream and nuts? Winner.
Kaymakli Kayisi (Turkish Cream Filled Apricots)
1 pound dried apricots
2 cups granulated sugar
1 cup water
1 cup whipping cream
1 cup plus 2 tablespoons slivered almonds
Soak apricots in warm water for 2 hours to soften. Drain.
Combine sugar, water and lemon half. Boil until syrupy, 225°F to 230°F on a candy thermometer. Add the apricots and simmer 5 minutes. Remove from heat and allow to cool.
Whip cream until stiff. Fold 1 cup almonds into cream. Pull apricots apart into halves and arrange apricot halves in single layer, inner side up. Dollop cream mixture onto half of the apricot halves. Cover with the other halves, like a sandwich. Sprinkle the remaining almonds and pistachios over the top.
Makes about 75, if small apricots are used