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Dried apricot dessert with clotted cream and almonds

Serves 5From: T.C. Millî Eğitim Bakanlığı, Meyveli Tatlılar (2006)

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Dried apricot26%
  2. Sugar26%
  3. Water26%
  4. Clotted cream13%
  5. Almond8%
  6. Pistachio 2%

Ingredients by weight, heaviest at the bottom.

Method

  1. Wash the apricots and soak them the day before.

  2. The next day, discard the soaking water, add fresh water and the sugar, and cook over low heat until the apricots are tender.

  3. Take the apricots out of the liquid and let them cool. Boil the almonds for 2 minutes and peel them.

    2 min

  4. Open the middle of each cooled apricot and put in some clotted cream and an almond. Arrange them cream side up on plates, scatter with pistachios and serve.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Meyveli Tatlılar (2006); the method is written in our own words.

Last changed: November 1, 2026

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