Mascarpone-stuffed Apricots: Guest Blogger, Yumi

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!