"The first time I visited Istanbul I was totally enchanted. It was like entering a completely different world. I can still remember the aromas of the Grand Bazaar, the music, the people and of course, the food! Turkish cuisine is rich with its variety of ingredients and especially its use of spices. Kaymak, or clotted cream is used in many desserts in Turkey. The intense flavour of dried apricots in the Sauternes will be lovely with the dried apricots and richness of this dessert." – Raul Diaz
Raul Diaz’s apricots stuffed with kaymak
This recipe for apricots stuffed with kaymak from Raul Diaz's Wines & Recipes cookbook is a rich Turkish treat that’ll end any meal on a high note
Preparation time 10 minutes
Cooking time 50 minutes
- 250g of dried apricots (20-25 pieces)
- 1 cinnamon stick
- 1 vanilla pod, opened in the middle
- 4 tbsp of sugar
- ½ lemon juice
- 1 tsp of lemon zest
- 1 tsp of cardamom pod
- 30g pistachio, crushed
- 30g walnuts, crushed
- 30g flaked almonds
- 400ml of water
- Clotted cream
- Heat a large saucepan over medium heat. Add the water and sugar. Stir until all of the sugar is dissolved.
- Add the vanilla pod, cinnamon, cardamom and lemon juice and simmer for 10 minutes.
- Reduce the heat to low and add the apricots. Poach the apricots in the flavoured sugar water for 20 minutes. Remove from heat and allow to cool 10 minutes.
- Fill each apricot with clotted cream. Once filled, place on the serving dish keeping a uniform distance between them.
- Sprinkle the apricots with pistachio, almonds and walnuts.
- Right before serving, sprinkle the lemon zest.