Apricot Turkish Delight Mess Recipes

TURKISH STUFFED APRICOTS

Steps:

• Soak the apricots in 2 cups of cold water for 8 hours or overnight.
• After the apricots have finished soaking, remove them from their soaking liquid. You should have about 1 cup of liquid left. Add more water if needed to reach 1 cup.
• Combine the soaking liquid with the lemon juice and sugar in a medium saucepan, and bring to a boil. Gently add the apricots to the liquid, and reduce the heat to a simmer. Cook, stirring occasionally, until the apricots are very tender, but not mushy, 10 to 20 minutes. I found the apricots cooked unevenly, so it's best to check the apricots as you go and remove them individually to a plate when they are tender. Allow the apricots to cool to room temperature.
• Once all the apricots are removed from the liquid, increase the heat to a full boil, and continue to cook until the sauce is reduced slightly and starting to become syrupy. It should easily coat the back of a spoon. Remove from the heat and allow to cool.
• Use a paring knife to gently open each apricot about halfway. Carefully spoon the filling into each, then dip the exposed filling in the chopped pistachios.
• Arrange the stuffed apricots on a serving platter, drizzle with the syrup, and scatter any remaining pistachios over top.

APRICOT DELIGHTS

Steps:

• In food processor or blender, process orange juice and apricots until pureed.
• Combine apricot mixture and 2 cups sugar in a medium saucepan.
• Over medium high heat, stirring constantly, bring to boil.
• Keep stirring, reduce heat to medium and boil 12-14 minutes.
• Remove from heat and cool for 20 minutes.
• Drop teaspoonfuls of mixture into a small bowl of sugar.
• Press a pecan half into top of each candy.
• Spoon sugar over candy to coat.
• Sprinkle a sheet of wax paper with sugar.
• Use a fork to carefully transfer candy to paper.
• Store between sheets of waxed papers in airtight container.