Stuffed apricots with honeyed yoghurt and pistachios

Turkish apricots are the best variety available. They are plump, juicy, and packed with flavour. Apricots are thought to have originated in China and found their way to Turkey and the Mediterranean via the Silk Route. The Romans were obsessed with apricots and are thought to have been key in getting the fruit to the region.

This is a lovely summer dessert. The apricots are lightly stewed and become even softer. The lime zest and juice add a pleasant tartness and aromatic to the dish. The lightness comes from the creamy yoghurt, soft and delicious. This is the perfect summer dessert, light and refreshing.

This is a wonderful cookbook for contemporary recipes from Istanbul, a city I adore! It is filled with recipes that highlight the food and culture of Turkey. The book contains both traditional and contemporary recipes, each of them excellent.

For more wonderful recipes from this cookbook, click here.

Ingredients:

20 Turkish apricots

1/2 cup sugar

Zest of 1 lime/lemon

Juice of 1 lime/lemon

1/2 cup water

1/2 cup Greek yoghurt

2 tablespoons honey

1/3 cup shelled pistachios

Slit the apricots to create a pocket. Add the apricots and sugar, zest and juice of lime/lemons, and water to a small pot and bring to a simmer. Simmer for 10 minutes until the sugar forms a thick syrup. Cool completely.

Meanwhile, mix the yoghurt and honey. Set aside.

To serve:

Smear 1/2 the yoghurt onto a flat platter. Remove the apricots from the syrup and stuff them with the remaining yoghurt when the apricots are cooled. Set them on the platter with the yoghurt side up. Garnish with the pistachios. Keep chilled. Serve cold.