Turkish Almond Cream Filled Apricots
A dessert of apricot halves, whipping cream and lemon, simmered on the stove. Finish with of almonds and pistachios.
3 hr 30 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 180 min · 210 min total
- medium
- 1
Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry.
- 2
Combine the sugar, 1 cup of water and the lemon half in a heavy bottomed saucepan. Boil until syrupy and the temperature reaches 225 to 230°F on a candy thermometer.
- 3
Add the apricots and simmer for another 5 minutes. Remove from heat and allow to cool completely in a single layer.
- 4
Whip cream until stiff. Fold 1 cup slivered almonds into cream. Arrange half of the apricot halves in single layer, inner side up.
- 5
Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich.
- 6
Sprinkle the tops with the 2 tablespoons of almonds and pistachios.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
