Turkish · Dessert
Fresh Apricots with Clotted Cream
A simple Turkish fruit plate built on the pairing of ripe fresh apricots with thick, barely sweetened cream, finished with honey and a scatter of pistachio. It leans on the classic Turkish habit of serving kaymak alongside fruit and honey at breakfast or as a light dessert, reworked here as an evening sweet.
$1
12 minsPrep
0 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
258Calories
2.8gProtein
18.8gFat
21.4gCarbs
18.7gSugar
2.4gFiber
15mgSodium
48mgChol
10.5gSat Fat
333mgPotassium
41mgCalcium
0.6mgIron
0.1mcgVitamin B12
10.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Apricot Nectar (Kayısı Suyu)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Halve and pit the 200g fresh apricots, leaving the skins on for colour and texture.
2
In a chilled bowl, whip the 70g heavy cream with a hand mixer to soft-to-medium peaks, thick enough to sit like kaymak (clotted cream) without pooling.
3
Divide the apricot halves between 2 serving bowls, cut side up.
4
Spoon the whipped cream generously over and beside the apricots in each bowl.
5
Drizzle 10g of honey over each portion.
6
Scatter 4g of chopped pistachio over each bowl just before serving.
7
Serve immediately while the cream is cold and the apricots are at room temperature for full aroma.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g200g Apricot Fresh, halved and pitted
- 70g70g Heavy Cream, whipped thick to mimic kaymak, 1
- 20g20g Honey, drizzled, 1
- 8g8g Pistachio, roughly chopped, 1
