Turkish Almond Cream Filled Apricots – a delicious recipe with apricot halves, sugar, water, lemon, cold whipping cream, almonds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry.
2
Combine the sugar, 1 cup of water and the lemon half in a heavy bottomed saucepan.
3
Boil until syrupy and the temperature reaches 225 to 230u00b0F on a candy thermometer.
4
Add the apricots and simmer for another 5 minutes.
5
Remove from heat and allow to cool completely in a single layer.
6
Whip cream until stiff.
7
Fold 1 cup slivered almonds into cream.
8
Arrange half of the apricot halves in single layer, inner side up.
9
Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich.
10
Sprinkle the tops with the 2 tablespoons of almonds and pistachios.
846
kcal
Calories
43
g
Fat
113
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb dried apricot halves, 2 cups sugar, 1 cup water, 1/2 lemon, and more.
Yes, Turkish Almond Cream Filled Apricots falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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