Tatlısı (Turkish Poached Apricots with Ricotta) Recipe
Tatlısı is a delightful Turkish dessert featuring soft dried apricots poached in a fragrant lemon-infused syrup, then stuffed with creamy whole milk ricotta and topped with crunchy pistachios. This elegant dessert balances sweet and tart flavors with a luscious, creamy texture and is perfect for a light, impressive finish to any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Syrup and Apricots
- 2/3 cup raw or granulated sugar
- 2 scant cups (15 oz) hot water
- 1 tablespoon fresh lemon juice
- 9 ounces soft dried apricots
Filling and Topping
- 4 1/2 ounces (heaping 1/2 cup) whole milk ricotta
- 2 tablespoons finely chopped unsalted pistachios
Instructions
- Make the syrup: In a medium saucepan over medium-high heat, combine the sugar and hot water. Stir constantly until the sugar dissolves and the mixture reaches a boil. Then reduce the heat to medium-low and let it simmer gently.
- Poach the apricots: Stir in the fresh lemon juice followed by the dried apricots into the simmering syrup. Continue to poach for 20 minutes over medium-low heat, allowing the apricots to plump up and the syrup to thicken slightly with the apricots’ aroma. Afterward, turn off the heat and let the mixture cool completely.
- Stuff the apricots: Once cooled, gently open each apricot at the natural split. Using small spoons, fill each apricot generously with whole milk ricotta, slightly overstuffing for the best texture. Arrange the stuffed apricots on a large, deep serving platter as you go.
- Finish and serve: Spoon the poaching syrup around the stuffed apricots on the platter. Sprinkle finely chopped pistachios over the top for a crunchy, nutty finish. Serve chilled or at room temperature.
- Optional vegan variation: Instead of ricotta, stuff the poached apricots with 2/3 cup chopped walnuts for a vegan-friendly dessert.
- Make ahead tip: You can poach the apricots in the syrup 1-2 days ahead and store them covered in the refrigerator after cooling. This allows the flavors to develop even more.
Notes
- The apricots should be soft dried apricots, not hard or unripe ones, to ensure proper poaching and flavor absorption.
- Fresh lemon juice adds brightness and balances the sweetness of the syrup.
- Whole milk ricotta provides a creamy texture and mild flavor; for vegan substitution use chopped walnuts or plant-based ricotta alternatives.
- Chilled serving enhances the refreshing quality of this dessert, but it can also be served at room temperature.
- Store leftovers in a covered container in the refrigerator for up to 2 days.
Keywords: Turkish dessert, poached apricots, ricotta stuffing, pistachios, sweet syrup, fruit dessert
