Serious Eats: Recipes

Cook the Book: Turkish Apricots Stuffed with Sweet, Thick Yogurt

[Photograph: Itinerant Tightwad on Flickr]

This week, I've saved Nancy Harmon Jenkins' luscious recipe for Turkish apricots stuffed with sweet, thick yogurt for last. Dried apricots are softened in Sauternes (a French dessert wine), stuffed with sweet labneh (strained yogurt), and sprinkled with crushed pistachios.

"They should look," Jenkins notes, "like an old-fashioned whoopie pie." But unlike a whoopie pie, you can safely eat several.

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note: Experiment with different brands of yogurt until you find one that pleases you. Small producers often make the best. Just be sure it's a pure yogurt made with acidophilus and other living cultures and with no added pectin, gelatin, or other thickeners.

Printed from http://www.seriouseats.com/recipes/2009/01/turkish-apricots-stuffed-with-sweet-thick-yogurt-recipe.html

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