Turkish Cream Filled Apricots Recipes

Steps:

• Place apricots in a bowl and add water to cover and let stand overnight.
• Drain.
• In a saucepan over medium heat,combine the sugar and 2 cups water.
• Bring to a simmer, stirring to dissolve the sugar.
• Simmer about 10 minutes or until thickened.
• Add the apricots and cook until tender, about 20 minutes.
• Stir in the lemon juice and simmer 1 minute longer.
• Using a slotted spoon, transfer the apricots to a large plate or baking sheet, reserving the syrup in the pan.
• Let syrup cool enough to thicken slightly. If the syrup isn't thick, reduce it a bit over medium heat.
• If using whole apricots carefully cut each along the seam with a small sharp knife to create a pocket.
• Using a small spoon or pastry bag fitted with a plain tip pipe the filling into the pocket.
• If using halves, spoon the filling onto the centers of half of them. Top with the remaining apricot halves.
• Arrange the apricots side by side on a serving platter.
• Spoon the thickened syrup over the stuffed apricots and refrigerate until the syrup is set, about 30 minutes.
• Bring the apricots to room temperature and sprinkle with chopped nuts.

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., Spread two toast slices with jam. Layer with turkey, bacon, tomato, onion, lettuce and cheese. Spread remaining toast with mustard; place on top.

Steps:

• Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry.
• 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.
• Add the apricots and simmer for another 5 minutes.
• Remove from heat and allow to cool completely in a single layer.
• Whip cream until stiff.
• Fold 1 cup slivered almonds into cream.
• Arrange half of the apricot halves in single layer, inner side up.
• Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich.
• Sprinkle the tops with the 2 tablespoons of almonds and pistachios.