Turkish · Dessert
Baked Apricot Dessert with Yogurt Cream
A lightened Turkish-style baked dried apricot dessert where plump cardamom-and-cinnamon-spiced apricots are baked in a thin cocoa-flecked syrup, then topped with a honeyed Greek yogurt cream and toasted walnuts in place of a heavy clotted cream or kaymak finish.
$1
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
190Calories
5.6gProtein
5.5gFat
34.2gCarbs
28.5gSugar
4gFiber
17mgSodium
4mgChol
1.6gSat Fat
519mgPotassium
72mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Apple Tea (Elma Çayı)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 180°C (160°C fan). Place the dried apricot halves in a small saucepan with the water, cardamom and cinnamon.
2
Simmer gently for 6-8 minutes until the apricots plump and most of the water is absorbed, then stir in the sugar-white and the cocoa powder until dissolved into a light syrup.
3
Divide the apricot mixture and its syrup between 2 individual baking dishes (180ml each).
4
Bake uncovered for 12-14 minutes until the edges are bubbling and the apricots are tender but still holding shape.
5
Remove and let cool for 5 minutes at room temperature.
6
Whisk the greek yogurt with the honey until smooth and glossy.
7
Spoon the yogurt cream over the warm apricots just before serving and scatter the toasted chopped walnut on top.
8
Serve immediately while the contrast between warm fruit and cool cream is at its best.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g soaked and halved apricot dried
- 2.1 oz60g for soaking/poaching water
- 0.4 oz10g sugar white
- 0 oz1g crushed cardamom
- 0 oz1g cinnamon ground
- 2.5 oz70g whisked smooth greek yogurt
- 0.3 oz8g honey
- 0.4 oz10g chopped, toasted walnut
- 0.1 oz4g cocoa powder
