Name: Tatlısı (Turkish Poached Apricots with Ricotta) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Turkish
Ingredients: 2/3 cup raw or granulated sugar; 2 scant cups (15 oz) hot water; 1 tablespoon fresh lemon juice; 9 ounces soft dried apricots; 4 1/2 ounces (heaping 1/2 cup) whole milk ricotta; 2 tablespoons finely chopped unsalted pistachios

Jump to Recipe

Introduction

Tatlısı is a delightful Turkish dessert featuring tender, poached dried apricots filled with creamy ricotta and topped with crunchy pistachios. This simple yet elegant treat balances sweetness and texture, perfect for a light finish to any meal.

The image shows a white plate filled with bright orange dried apricots, each stuffed with a creamy white filling. The apricots are split open and packed with the soft filling, creating a contrast between the shiny, smooth apricot skin and the soft, slightly textured filling inside. Scattered on top and around the apricots are small pieces of chopped green pistachios, adding a crunchy texture and a touch of color. The plate rests on a white marbled surface, and in the background, a silver spoon is scooping up some of the apricots. The overall look is fresh, colorful, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup raw or granulated sugar
2 scant cups (15 oz) hot water
1 tablespoon fresh lemon juice
9 ounces soft dried apricots
4 1/2 ounces (heaping 1/2 cup) whole milk ricotta
2 tablespoons finely chopped unsalted pistachios

Instructions

Step 1: Make the syrup by stirring together the sugar and hot water in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly until the sugar dissolves. Once boiling, reduce heat to medium-low and let it simmer.
Step 2: Stir in the lemon juice, then add the dried apricots. Poach them for 20 minutes over medium-low heat. The apricots will plump and the syrup will thicken slightly, absorbing the apricots’ aroma. Turn off the heat and let cool completely.
Step 3: When cool, gently open each apricot along its split. Use small spoons to fill each apricot with ricotta until just slightly over-stuffed. Arrange the stuffed apricots on a large, deep serving platter.
Step 4: Spoon the syrup around the stuffed apricots. Sprinkle the chopped pistachios on top to finish the dish.
Step 5 (Optional): For a vegan version, replace the ricotta with 2/3 cup chopped walnuts to stuff the apricots.
Step 6: You can poach the apricots in syrup 1–2 days ahead. Once cooled, store them covered in the refrigerator until ready to serve.

Tips & Variations

Use fresh lemon juice to balance the sweetness and enhance the apricot flavor.
For added texture, try topping with toasted almond slices instead of pistachios.
Chilling the apricots before serving helps the ricotta set nicely within the fruit.
Adjust the sugar in the syrup according to the sweetness of your dried apricots.

Storage

Store the poached apricots sealed in their syrup in the refrigerator for up to 2 days. When ready to serve, fill with ricotta and garnish. If you prefer, fill apricots just before serving to keep the ricotta fresh. Reheat the syrup slightly if you want a warm dessert, but serving chilled is traditional and refreshing.

How to Serve

The image shows a stack of seven round orange sweets with white cream layers between each piece, placed on a white plate. The sweets have a glossy texture and are topped and sprinkled with small pieces of green pistachios. Around the stack, more of the same sweets are scattered on the white marbled surface. The colors are bright and vibrant, showing the contrast between the orange sweets, white cream, and green pistachios. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh apricots instead of dried?

Fresh apricots have a different texture and water content, so they are not ideal for this poaching method. Dried apricots soften beautifully in the syrup and absorb the flavors better.

What can I use instead of ricotta?

If you want a vegan option, chopped walnuts work well as a filling. Alternatively, mascarpone or cream cheese can be used for a richer texture, though this changes the traditional flavor.