Turkish Stuffed Poached Apricots

In Turkish culture, sweets are the centerpiece at religious festivals, weddings, and family celebrations. We have a variety of sweet treats–they can be milk, fruit or grain-based, or made with filo sheets; there’s something for everyone. I am especially partial to our fruit-based desserts. I would love you to try this easy and very delicious traditional dish known as Kuru Kayısı Tatlısı, a light, delicious and easy dessert for entertaining. Pronounced “ku-ru kayu-suh tat-lu-suh,” this apricot dessert recipe is traditionally made with dried Turkish apricots poached in simple syrup. They’re typically stuffed with kaymak, a thick cream made from the milk of water buffalo. Since this is difficult to find outside of Turkey, I have substituted whole milk ricotta cheese, which is similarly creamy and decadent. You can serve these poached apricots after lunch or dinner or as part of a buffet, perhaps with Baklava, Turkish Delight, and Black Tea or coffee.

Apricots: My Childhood Favorite

My homeland, Türkiye (Turkey), is one of the largest producers of apricots, or kayısı as we call them. They are grown in abundance during the summer months, and some of the yearly harvest is dried in the sun to be enjoyed all year round. Malatya, a city in southeast Turkey, is particularly famous for the quality of its dried apricots, which are exported all over the world. When I was a child, we lived in Elazığ, a town next to Malatya. My father would bring home cases of juicy apricots after work. We would eagerly wait for his return and the apricots would soon disappear. This recipe reminds me of those days in Elazığ, as poaching dried apricots in light syrup brings out their beautiful and, for me nostalgic, fragrance.

What is in Turkish Poached Apricots?

I’ve adapted the traditional recipe to use ingredients that are easy to find, so you can have a taste of Turkey no matter where you live. You’ll need:

Granulated sugar: We use regular white sugar in our syrups, but you can replace with light brown sugar if you prefer. Fresh lemon juice: Fresh lemon juice is another staple ingredient in our syrups; it adds a refreshing taste. Dried apricots: We use dried fruits liberally in our desserts, especially dried apricots. They are packed with juicy flavor and fantastic for stuffing. Whole milk ricotta: Creamy whole milk ricotta is a wonderful option for stuffing poached dried apricots, as in here; its mild flavor is fantastic, combined with fragrant, poached dried apricots, a healthy choice too. You could also use clotted cream or creme fraiche if that’s easier for you to find. Unsalted pistachios: Some of the world’s finest nuts are grown in my homeland. Pistachios are widely grown in Gaziantep, southeast Turkey, and regarded as “green emeralds” because they are packed full of flavor. They add a deliciously nutty garnish to this delightful poached apricot dessert.

How to Make Turkish Poached Apricots

Kuru Kayısı Tatlısı is simple to make, you just need to give the apricots time to cool down so the stuffing doesn’t melt. To make this easy apricot dessert recipe:

Make the syrup. In a medium saucepan over medium-high heat, stir together 2/3 cup sugar and 2 scant cups hot water. Bring to a boil, stirring constantly until the sugar dissolves. Once boiling, turn to medium-low heat to simmer. Poach the apricots. Stir in 1 tablespoon lemon juice, followed by 9 ounces soft dried apricots. Poach for 20 minutes over a medium-low heat. The apricots will plump up and the syrup will slightly thicken, becoming infused with the apricots’ beautiful fragrance. Turn off the heat and set aside to cool completely. Stuff the apricots. Once cool, gently open the split of the apricot. Use small spoons to fill each with ricotta until full and just slightly over-stuffed. Finish and serve. Place the stuffed apricots on a large, deep serving platter. Spoon the syrup around the poached apricots. Sprinkle with crushed pistachios to finish.

Getting Ahead

You can poach the dried apricots in syrup 1–2 days ahead. Once cool, keep in a container, covered, in your refrigerator.

Ways to Mix it Up

You can tweak this poached apricot recipe to suit your tastes and mood. Some ideas:

Make vegan: Instead of whole milk ricotta, you can stuff the poached dried apricots with 2/3 cup chopped walnuts or cashew cheese. Add a floral quality: We don’t tend to add any other flavorings to our syrups traditionally, though you may like to add a little (about 1/4 teaspoon) rose water, perhaps, for a variety. To learn more about cooking with rose water, check out our guide: What Is Rose Water and How Do You Use It? Mix up the nuts: You can substitute swap the pistachios with any nut you prefer or use a combination of your favorite nuts. Make your own ricotta: Go the extra mile with our easy fresh ricotta recipe. Tweak the filling: Use mascarpone, kaymak, or clotted cream. Stir in a touch of lemon zest for a citrusy aroma.

Leftovers and Storage

The leftovers of this delightful apricot dessert are absolutely delicious for breakfast the next day too – an all-day scrumptious treat! Enjoy them for breakfast, on their own or as a topping to your cooked oatmeal. The poaching syrup is simple and light, consisting of granulated sugar and water, flavored with a little lemon juice. After poaching the apricots, you can serve the leftover syrup as a light drink with soda water, ice cubes, and fresh mint in small glasses. Browse all Mediterranean recipes.