A light and refreshing dessert from the Malatya region, made by boiling dried apricots in sweetened water until softened and filling them with clotted cream and walnuts. Served cold, the apricot's natural sweetness comes together with the creamy texture of the clotted cream.
Simmer the dried apricots in sugared water over low heat until softened without falling apart.
Drain the apricots and let cool completely.
Slit one side of each apricot slightly and fill with kaymak.
Sprinkle the filled apricots with chopped walnuts and serve cold.
Allergen: contains dairy (kaymak/clotted cream) and walnuts. Important: Don't let the apricots boil over while cooking; overcooked apricots fall apart and can't hold the kaymak filling, so keep the heat low and check on them periodically.
If you drain the apricots and let them cool completely before filling, the kaymak settles in nicely without melting.
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