Sticky apricots stuffed with clotted cream

Sticky apricots stuffed with clotted cream

New Middle Eastern Food
Mark Roper

Deep amber and ivory in tone, these popular Turkish sweet treats are exquisitely pretty. Make sure you use good-quality, large dried apricots. It can be difficult sometimes to find whole dried apricots, in which case you’ll have to use apricot halves and sandwich them together. The cream used in Turkey is kaymak, a thick clotted cream made from buffalo milk. Lightly sweetened mascarpone, crème fraîche and strained yoghurt are the best alternatives if you can’t find kaymak.


Quantity Ingredient
350ml water
2 tablespoons caster sugar
1/2 cinnamon stick
6 cardamom pods, lightly crushed
2 tablespoons pekmez
1 tablespoon lemon juice
250g dried apricots, (preferably whole)
250g clotted cream, mascarpone
or 250g Strained yoghurt
caster sugar, additional
2 tablespoons finely ground or slivered unsalted pistachio kernels


  1. In a heavy-based saucepan, gently heat the water and sugar, stirring occasionally, until the sugar dissolves. When the syrup is clear, add the cinnamon, cardamom, pekmez and lemon juice, then increase the heat and bring to the boil. Add the apricots, then lower the heat a little and simmer for 20 minutes. Remove the pan from the heat and leave the apricots to cool in the syrup.
  2. Remove the apricots from the syrup and let them drain for a moment in a sieve. Reserve the syrup. Sweeten the cream with a little sugar to taste. If you are using whole apricots, slit them carefully along one side and fill them generously with cream. If using apricot halves, sandwich them together with a spoonful of cream. Arrange the stuffed apricots on a serving plate and chill. When ready to serve, sprinkle each apricot with pistachios and drizzle with a little reserved syrup.
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