Tastes great with: Toasted bread (as a starter), or pasta or couscous (as a main course)
Miso is great with chicken and the flavours of the apricots take on a syrupy jamminess, mingling with the cider to create a sticky-sweet sensation. It is something a little different but, trust me, it is incredibly flavourful.
Stuffed apricots are an iconic Turkish dessert. We found that by tweaking the sugar concentration of the syrup, we could simultaneously cook, candy, and rehydrate our apricots.
These fragrant apricots are so useful, I make big batches of them to give as gifts and to use for my own entertaining. They are delicious with drained whole milk yogurt, ice cream or creme fraiche make an excellent filling for tarts and turnovers, or accompaniment to plain cakes, with some whipped cream. They are also spectacular roasted and served with crème fraiche (see recipe). I like to use California apricots because they have more intense flavor and delicate texture than Turkish ones.
Ingredients