A classic dessert prepared by softening dried apricots in syrup and filling them with clotted cream and walnuts. It's a favorite for guest tables, both for its appearance and its light sweetness.
Simmer the dried apricots with water and sugar over low heat until softened, being careful that they don't fall apart.
Remove the simmered apricots from the heat along with their syrup and let cool to room temperature.
Gently open the center of the cooled apricots and place a dessertspoon of kaymak (clotted cream) inside.
Sprinkle the stuffed apricots with crushed walnuts and, if desired, pistachios, then they're ready to serve.
Important: Apricots can fall apart if boiled too long in the syrup, so keep them over low heat only until softened. Allergen: contains walnut (tree nuts) and milk/clotted cream, mention this to anyone with a nut allergy before serving.
If you're using cream instead of kaymak, keep it well chilled in the refrigerator until serving time, as it holds its consistency better.
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