Turkish-Style Stuffed Apricots

The majority of dried apricots available on the market come from Turkey. What sets them apart from others, is the way they are dried. Generally, Turkish apricots are dried whole, then pitted, resulting in a plumper, thicker fruit then apricots that are pitted before drying.

A velvety sweetness emerges from the golden orange disks, grown on the sun-drenched Mediterranean coast. Apricots are a relative of the peach with an ancient linage that reaches back to China.

These incredibly easy little hors d ouvers, evoke images of the vibrant colorful markets we saw when we visited the country of Morocco. The dried apricots are soaked, candied, stuffed with Greek yogurt and garnished with a unique glazed medley of pistachios, almonds, cherries, pomegranate-flavored apples, a touch of lemon and a dash of pepper. This all comes together to make a perfect, lightly sweet/spicy, one-bite treat with the help of a package of ‘Sahale Snacks’. Gourmet in minutes!

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Turkish-Style Stuffed Apricots
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Servings
Ingredients
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Soak the apricots in water overnight. In a small saucepan, combine apricots with their soaking water & sugar; bring to a simmer & cook for about 10 minutes. The syrup should thicken slightly; remove from heat & allow to cool. Once cooled, drain off any excess syrup.
  2. Slice apricots lengthwise 3/4 of the way through. Place about 1 tsp of yogurt in side of each one then press a glazed pistachio or almond into the yogurt. Repeat with the rest of the apricots & serve with the remaining glazed nut & fruit mixture on the side.

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