This recipe for mascarpone-stuffed Apricots, called Kaymkli Kayisi Tatlisi in their native Turkey, is simple and easy. I make them for potlucks and food-related fundraisers, and they’re always a hit. The secret is the mascarpone cheese, which adds a nice creamy texture to offset the firmness of the apricots. These always look good on a serving tray, and they make you look good for making them.
The recipe comes from “Arabesque: A Taste of Morocco, Turkey and Lebanon” by Claudia Roden, which my friend Natasha recommended.
Here are some tips about these treats:
- They work as either an appetizer or a light dessert.
- Don’t skip the pistachios. Their slight saltiness and crunchy texture really add extra yumminess.
- These are sticky, so be sure to serve with toothpicks.
- Soak the apricots in the water. I usually put them in a bowl of water before work. Then they’re ready to cook when I get home. Back in the fridge when they’re done, and they’re ready to go the next morning.
- If you don’t have time to soak them in the water for 8 hours, soak them in warm water for at least an hour at room temperature.
- The recipe says it takes about 20 minutes to make the syrup, but from my experience it can sometimes take twice as long.
- Make sure to cool the apricots after cooking before you continue.
- Mascarpone cheese (Italian cream cheese) is much easier to handle when it is chilled. It will soften while you stuff the apricots. Use a teaspoon as a tool for stuffing them, though you may need more than one teaspoonful for each.
- Save any leftover apricot syrup. It has many other uses.
- I usually make a double batch for get-togethers and fundraisers.
Here’s the recipe.
- ½ pound large, dried pitted apricots, soaked for 8 hours
- 1.25 cups water
- 1.25 cups sugar
- 1T lemon juice
- 1 cup mascarpone
- 3T chopped pistachios
- Toothpicks—one for each apricot
After soaking them, drain the apricots
Make the syrup by bringing the water, sugar and lemon juice to a boil. Then add the apricots and simmer for 20 minutes until the apricots soften and the syrup is thick enough to coat the back of a spoon. Let cool.
Further cut the slit in the apricots that was made to remove the pit and stuff it with the mascarpone.
Arrange on a dish and serve with the chopped pistachios either inserted into the cheese or sprinkled over the apricots. Don’t forget the toothpicks!
We made something similar once and they were delicious. We’ll have to try your recipe. Thanks, Yumi!
(Beautiful plates, too!)
Cool. I’ll be sure to tell Yumi.