Cream Filled Apricots Recipe

How to make it

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• Place the apricots in a bowl, add water to cover and let stand overnight. Drain.
• In a saucepan over medium heat, combine the sugar and water. Bring to a simmer, stirring to dissolve the sugar.
• Simmer until thickened, about 10 minutes.
• Add the apricots and cook until tender, about 20 minutes.
• Stir in the lemon juice and continue to simmer for 1 minute longer.
• Using a slotted spoon, transfer the apricots to a baking sheet or large plate, reserving the syrup in the pan.
• Let 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 apricot along the seam with a small, sharp knife to create a pocket.
• Using a small spoon or a pastry bag fitted with a plain tip, spoon or pipe the kaymak or other filling into each pocket.
• If using apricot halves, spoon the kaymak or other 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 stuffed apricots to room temperature and sprinkle with the pistachios.