Delicately fragrant turkish apricots, soaked in a lightly fragrant orange blossom syrup and stuffed with a delicate hint of orange blossom infused mascarpone cheese.
We are already a week into Ramadaan (2022), and it keeps baffling the mind at how quickly the blessed days are passing us by. I trust each of you are having a wonderful Ramadaan thus far. As I love travelling, but been on a low key with International Travels in recent years, (covid pandemic and all🤪), I try to aim to bring the delicious flavours and cuisines from around the world to my readers.
With this Stuffed Turkish Apricots, I let your taste buds travel along to the beautiful and enchanting lands of Turkey. Turkey has in recent years become one of the major producers of Dried Apricots. A variety that is, in recent times, been seen a lot more on our store shelves. I love Apricots, fresh or dried. The Turkish varies of Dried Apricots, the fresh fruit is allowed to ripen on the tree, and then dried in the Sun Whole, then the seed are removed. Hence you would often find a slit in Turkish dried apricots.
Dried apricots provide a host of health benefits, like brain, eye and heart health. It is also known for assisting with anaemia, good for skin and bone. Dried Apricots are also known to maintain electrolyte balance. There are tons more benefits that can be found with a little more research, or by asking a medical professional.
So for the last few years, I have been whipping up these vibrant beauties, and stuffed turkish apricots has become a firm favourite in my home. These serve as a perfect little bite sized sweet treat, if you want to skip on dessert. But they do also make for a great canapé or appetiser to add to your cheese boards or at high tea. Hey, swop out the mascarpone cheese, and use thick greek yoghurt for a yummy breakfast treat. Any way you plan on serving this, I know it will be enjoyed.
Using this collage as a guide, give these stuffed turkish apricots a try next. I basically do this. Dried Apricots are boiled in a orange blossom syrup, then removed from syrup and left to cool. Lightly flavour mascarpone cheese, and use that to stuff into soaked apricots. Finish off with a sprinkle of chopped pistachios and a drizzle of more syrup.
THAT’S IT!!! Easy Peasy.
I do hope you give this one a try, and I look forward to hearing from you in comments below, or seeing your feedbacks on my social media platforms. Do take a moment to Rate this recipe share further down the blog post.
Happy “Turkish Apricot Stuffing” Lovelies
Stuffed Turkish Apricots
AUTHOR: FOODEVA MARSAY (@foodeva_marsay)
12 Dried Turkish Apricots
1/3 Cup Mascarpone Cheese (At Room Temperature)
1/4 Cup Chopped Pistachios
*Few Drops of Orange Blossom water For Mascarpone cheese
For the SYRUP:
1/2 Cup White Sugar (Add slightly more for a sweeter end result)
3/4 – 1 Cup Water
1-2 Tablespoon Orange Blossom Water (Or Use 4 Whole Cardamom Pods, or Rose Water)
~ Make the Syrup: Add the sugar, water and Orange blossom water (or the other mentioned substitutes), Bring to a gentle boil and allow syrup to become sticky.
~ Add in the Dried Turkish Apricots to the Syrup, and allow to simmer for 5-10 mintues (for the soft variety); OR 15-20 minutes (for drier apricot variety).
~ Carefully remove the apricots from the syrup, and rest them on a plate, until cool.
~ Allow the syrup to reduce until thick. At this point you can add a little more Orange blossom water to enhance flavour. Keep this syrup aside for drizzling on just before serving.
~ When Soaked Apricots are cooled, Using a Pairing Knife, gently open up the Turkish apricot (or make a slight slit just half way through).
~ Loosen up the room temperature mascarpone cheese by stirring with a spoon, and add in a few drops of orange blossom water to gently flavour the filling. Do not add too much, as the texture of the mascarpone cheese can split. OR use a little of the syrup instead to flavour the filling.
~ Using a teaspoon or pipping bag, carefully stuff the turkish apricots with the flavoured mascarpone. Sprinkle on chopped pistachios on the edge of the mascarpone cheese. Use the reserved Syrup to drizzle over before serving.
~ These can now be kept in the refrigerator, covered with plastic wrap, until needed. Be sure to bring them back to room temperature before enjoying.
NOTES BY FOODEVA MARSAY
~ Orange Blossom Water, lends a delicate and fragrant flavour profile to this recipe. It is not overpowering nor has an acidic taste. When you are not able to source Orange blossom water, try these Substitutes: rose water or cardamom pods (however, do not use too much, so as to destroy the delicate/tart taste of the apricot.) Other substitutes can also be zest of orange/lemon, or orange essence in tiny amounts.
~ Do Not over boil the Dried Apricots, you don’t want them too soft and mushy.
~ You can opt to use clotted cream or double thick yoghurt as a filling substitute.
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