Turkish Almond Cream Filled Apricots

1. 1

   Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry.

2. 2

   Combine the sugar, 1 cup of water and the lemon half in a heavy bottomed saucepan.

3. 3

   Boil until syrupy and the temperature reaches 225 to 230u00b0F on a candy thermometer.

4. 4

   Add the apricots and simmer for another 5 minutes.

5. 5

   Remove from heat and allow to cool completely in a single layer.

6. 6

   Whip cream until stiff.

7. 7

   Fold 1 cup slivered almonds into cream.

8. 8

   Arrange half of the apricot halves in single layer, inner side up.

9. 9

   Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich.

10. 10

    Sprinkle the tops with the 2 tablespoons of almonds and pistachios.

* Per serving · 4 servings · Values may vary.