Stuffed Apricot

Sample Dishes from Turkish Cuisine

Stuffed Apricot (Kayısı Dolması)

Ingredients	Measure	Amount
Dried apricot	30 piece	250 gr
Water	2 cup	400 gr
Sugar	1/2 cup	90 gr
Almond (blanched)	2/3 cup	80 gr
Whipping cream	8 tablespoon	80 gr

Preparation

Soak apricots in water overnight simmer in same liquid for 20 minutes in a saucepan sugar. Simmer for 8-10 minutes. Remove apricots from pan; drain. Reserve liquid. Set aside. Open apricots in halves without separating. Fill with fınely chopped almonds. Arrange on a boil reserved syrup for 2-3 minutes gently or until thickened slightly. Pour syrup over top with whipped cream. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy	264 cal
Protein	5 g
Fat	9 g
Carbohydrates	45,8 g
Calcium	74 mg
Iron	2,93 mg
Phosphorus	124 mg
Zinc	1 mg
Sodium	18 mg
Vitamin A	4606 iu
Thiamine	0,04 mg
Riboflavin	0,18 mg
Niacin	1,86 mg
Vitamin C	3 mg
Cholesterol	0 mg

Regional Characteristics:

It is a special fruit dessert generally made and served in Central Anatolia provinces; in Kayseri, Nevşehir, Konya and Afyon. In Trabzon, soaked apricot is simmered with water and butter, then sugar is sprinkled over apricots after placing on a serving plate. This dessert is called 'Kaysefe". Walnuts, hazelnuts or pistachionuts can be substituted for almonds.