Tuscan-style Apricots with Cream

Ingredients

In the original Turkish dish, kaymak (a type of clotted cream) is used to accompany the apricots. However, in this Tuscan adaptation, we substitute kaymak with a creamy sauce reminiscent of Tuscan mascarpone. This change adds a touch of Italian flair to the dish while still maintaining the creamy element that complements the apricots so well. We alse have the original recipe for Kaymaklı kayısı, so you can check it out.

• 12 ripe apricots 12 ripe apricots
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 tablespoons Tuscan honey 2 tablespoons Tuscan honey
• Zest of 1 lemon Zest of 1 lemon
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 32g, 30g
• Protein: 2g
• Fiber: 2g
• Salt: 0.02g

Preparation

1. 1.
   Wash the apricots and cut them in half, removing the pits.
2. 2.
   In a saucepan, combine the water, granulated sugar, Tuscan honey, and lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved.
3. 3.
   Add the apricot halves to the syrup and simmer for 5 minutes, or until the apricots are tender but still hold their shape.
4. 4.
   Remove the apricots from the syrup using a slotted spoon and set aside to cool.
5. 5.
   In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
6. 6.
   To serve, place a spoonful of the whipped cream on a plate and arrange the apricot halves on top. Drizzle some of the syrup over the apricots and garnish with fresh mint leaves.

Treat your ingredients with care...

• Apricots — Choose ripe apricots that are slightly soft to the touch for the best flavor and texture.
• Tuscan honey — Look for a high-quality Tuscan honey to enhance the authenticity of the dish.
• Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to avoid the bitter white pith.

Tips & Tricks

• For an extra touch of Tuscan flavor, sprinkle some crushed amaretti cookies over the whipped cream before serving.
• If you prefer a lighter version, you can use Greek yogurt instead of heavy cream for a tangy twist.
• Serve the apricots warm or chilled, depending on your preference.

Serving advice

Serve Tuscan-style Apricots with Cream as a refreshing dessert after a Tuscan-inspired meal. The combination of the sweet apricots and creamy sauce is best enjoyed with a spoon, allowing the flavors to mingle on your palate.

Presentation advice

Arrange the apricot halves on a white plate, drizzle the syrup artistically, and place a dollop of whipped cream on top. Garnish with fresh mint leaves for a pop of color and freshness.