Poached Apricots With Kaymak

Ingredients

• ½ pound large dried Turkish apricots
• ¼ cup sugar
• 3 cardamom pods, crushed and seeded
• 1 teaspoon fresh lemon juice
• 1 cup kaymak, very thick yogurt or mascarpone (see note)
• 3 tablespoons finely chopped peeled unsalted pistachios

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    115 calories; 4 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 3 grams protein; 5 milligrams cholesterol; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Place apricots in 2 cups water, and soak overnight.
2. Preheat oven to 300 degrees. Pour soaking liquid into 1-quart ovenproof saucepan. Add sugar, cardamon seeds and lemon juice, and bring to boil. Add apricots. Moisten and crumple a small sheet of parchment paper, and cover apricots. Cover saucepan, and bake in oven for 1 1/2 hours. Allow apricots to cool in syrup, and then refrigerate until well chilled.
3. Drain apricots, reserving syrup. Split each, and fill with kaymak, yogurt or mascarpone. Arrange in shallow serving dish, spoon some syrup over apricots, scatter with pistachios and serve.

• To make 1 cup kaymak, bring 2 cups heavy cream to boil in 3-quart saucepan. Lower heat to steady simmer. With large mixing spoon, pick up a spoonful of cream, lifting it up about a foot, and pour it back. Continue for about 20 minutes, until cream has thickened like custard and you can see bottom of pan as you draw spoon through cream. Transfer to a dish, and refrigerate.