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KAYMAKLI KAYISI TATLISI

Cream-Stuffed Apricots

lb (450 gr) dried apricots

½ cups (450 gr) sugar

3 cups (750 ml) water

1 teaspoon lemon juice

1 lb (450 gr) heavy whipped cream or kaymak
(thick Turkish cream)

¾ cup (150 gr) pistachio nuts, grated

Soak apricots in cold water overnight. Drain. Heat sugar and water together over medium heat for 10 minutes. Add apricots and cook until apricots are tender and the liquid becomes a syrup. Add lemon juice, cook for one minute. Remove from heat. Transfer apricots with a perforated spoon on to a plate. Allow to cool.

Cut open the apricots. Fill the inside with kaymak or whipped cream. Arrange apricots side by side on a platter. Gradually pour over them as much syrup as the apricots can absorb.

Garnish with grated pistachio nuts.

12 servings 
"Turkish Cooking" by Gülseren Ramazanoğlu 

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