Cook the Book: Turkish Apricots Stuffed with Sweet, Thick Yogurt

Name: Cook the Book: Turkish Apricots Stuffed with Sweet, Thick Yogurt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps sweet dessert wine such as Moscato or Sauternes; 340 grams dried apricots, preferably imported from Turkey; 2 Tbsps finely chopped pistachio nuts or more if desired; 59 milliliters sugar plus more to taste for the yogurt

Cook the Book: Turkish Apricots Stuffed with Sweet, Thick Yogurt might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 191 calories, 2g of protein, and 1g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of dessert wine such as moscato, apricots, pistachio nuts if desired, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put the apricots in a pan with water to cover to a depth of 1 inch. Bring to a boil and simmer, uncovered, until the apricots are plump, about 10 to 15 minutes.

Ingredients you will need

Apricot

Water

Equipment you will use

Frying Pan

Drain the apricots, reserving the cooking water. Measure out 3/4 cup of the cooking water and return it to the pan with the 1/4 cup sugar. (Discard the rest of the cooking water.) Cook, stirring, until the sugar has dissolved, then add the wine. Return the apricots to the pan and continue cooking for about 20 minutes or until they are very soft.

Ingredients you will need

Apricot

Sugar

Water

Wine

Equipment you will use

Frying Pan

Remove the apricots and set aside to cool. Do not discard the cooking syrup.

Ingredients you will need

Apricot

Syrup

While the apricots are cooking, blend the labneh with sugar to taste until it is smooth. Start with 2 tablespoons of sugar and add more if desired.

Ingredients you will need

Apricot

Greek Yogurt

Sugar

When the apricots are cool enough to handle, open each one and spoon in a rounded tablespoon or more of the yogurt, pressing the apricot halves around it to hold it in place. (The apricots should not be closed up over the yogurt, however. They should look like an old-fashioned whoopie pie, with the yogurt oozing out.) Arrange the apricots on a serving dish and spoon some of the reserved syrup over each one.

Ingredients you will need

Apricot

Yogurt

Syrup

Garnish with chopped pistachios.

Ingredients you will need

Pistachio Nuts

For the Labneh: Use a colander lined with a triple layer of cheesecloth.

Ingredients you will need

Greek Yogurt

Equipment you will use

Cheesecloth

Colander

Pour a quart of pure yogurt into the cheesecloth and set the colander in the sink or in a bowl to catch the whey. Set a plate or a piece of plastic wrap or aluminum foil lightly over the top to keep the dust off and leave for up to 24 hours. The yogurt just gets thicker as it keeps on dripping. When it's the thickness you desire, scrape it into a refrigerator container, cover it, and refrigerate it. It will keep for 10 days or more. Any whey that drifts to the top can be poured off before using.

Ingredients you will need

Yogurt

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