Apricot Morsels

Kuru KayısıTatlısı

 

 

I knew I liked apricots before I came to Turkey. But anyone who has tried a Turkish apricot would probably agree that apricots could be one of Turkey’s best-kept secrets.  The region of Malatya in Turkey’s east is the undisputed home of the apricot. Their fresh golden offerings flood market stalls in summer, while the dried version tempts us all year round. As a resident of Turkey it’s easy to take for granted after a while. But tasting a dried apricot in my home country reminded me of just how fortunate the Turks are.

One of the best ways to consume apricots is simply raw. You don’t want to mess too much with a good thing. But if any recipe can convince me to cook my apricots, it’s this one. My favourite part is the delicate balance of sweetness and tartness in the sauce. But try it and see what you think.

 

20 dried apricots

¾ cup sugar

2 cups water

2 strips of orange peel

20 walnut halves

kaymak or very thick cream, to serve

 

 

Soak the apricots in water for 10 minutes. Drain.

 

In a medium saucepan, add sugar and water. Bring to the boil, and stir until the sugar is dissolved.

 

Add the apricots and orange peel, lower the heat and cover with a lid. Simmer gently for 30 minutes.

 

Remove from heat, transfer the apricots, peel and sauce to a container and refrigerate until cold.

 

Once cold, gently open each apricot out like a butterfly.

 

Place a dab of kaymak or cream on a walnut half, then place on one half of an opened apricot. Close the apricot to enclose the walnut and cream and add to a serving platter. Repeat for all the apricots.

 

Drizzle the serving tray with reserved liquid, and refrigerate until ready to serve.