Turkish Candied Stuffed Apricots with Pistachios
ING ◦1/2 cup plain Greek yogurt ◦1/4 cup sugar ◦1/2 teaspoon rose water ◦1/2 teaspoon grated lemon zest plus 1 tablespoon juice ◦Salt ◦2 cups water ◦4 green cardamom pods, cracked ◦2 bay leaves ◦24 whole dried apricots ◦1/4 cup shelled pistachios, toasted and chopped fine
FILLING Combine/chill yogurt, teaspoon sugar, rose water option, lemon zest, pinch salt.
SUGAR SYRUP Bring water, cardamom pods, bay leaves, lemon juice, and remaining sugar to simmer over medium-low heat; cook/stir/ dissolve sugar about 2 minutes.
APRICOTS Stir apricots into syrup, return to simmer; cook/stir occasionally, until plump and tender, 25-30 min. Using slotted spoon, transfer apricots to plate and let cool to room temp.
FINAL Discard cardamom pods and bay leaves. Bring syrup to boil over high heat; cook/stir til thickened/reduced to 3 tbl, 4-6 minutes; let cool to room temp.
Pipe in filling; dip exposed filling into chp pistachios; transfer to serve.
SERVE Drizzle apricots with syrup and serve.