Poached Turkish Apricots Recipes

Steps:

• Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
• Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
• Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
• To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

Steps:

• Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered.
• When the apricots are moist and swollen, remove them and place the apricots in a glass bowl with the brandy and orange juice let them steep for 20 minutes.
• Place the apricots in a sauce pan with the juice and brandy, add the honey, orange rinds, cardamom seeds and almonds and cook for 10 minutes.
• Lift the apricots from the pot with slotted spoon place in a bowl till needed, add a little more honey and brandy to the almonds and cook for a few minutes more.
• Stir the apricots back into the nuts gently.
• Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat.
• Spoon the Amarula cream onto 6 white plates.
• Place a round of ginger bread in the middle of each puddle and spoon over the apricots and nuts.

Steps:

• Wash and then soak the dried apricots in 2 cups of water overnight.
• Pre-heat the oven to 300 degrees.
• Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
• Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove

Steps:

• Place apricots in 2 cups water, and soak overnight.
• 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.
• 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.

Steps:

• Simmer apricots in water to cover until very soft, about 25 minutes. Chop if desired and serve on their own or with toast, pancakes, French toast, cereal or yogurt.

Steps:

• Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
• Preheat oven to 300 F (150 C).
• Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
• Add the apricots once it comes to a boil.
• Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
• Cook for 1 and a half hours.
• Remove from oven and allow to cool in the syrup.
• Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

Steps:

• Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

Steps:

• Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
• Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
• Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.