Poached Apricots With Kaymak

• 1/2 pound large dried Turkish apricots
• 1/4 cup sugar
• 3 cardamom pods, crushed and seeded
• 1 teaspoon fresh lemon juice
• 1 cup kaymak, very thick yogurt or mascarpone (see note)
• 3 tablespoons finely chopped peeled unsalted pistachios

1. Place apricots in 2 cups water, and soak overnight.
2. Preheat oven to 300 degrees.
3. Pour soaking liquid into 1-quart ovenproof saucepan.
4. Add sugar, cardamon seeds and lemon juice, and bring to boil.
5. Add apricots.
6. Moisten and crumple a small sheet of parchment paper, and cover apricots.
7. Cover saucepan, and bake in oven for 1 1/2 hours.
8. Allow apricots to cool in syrup, and then refrigerate until well chilled.
9. Drain apricots, reserving syrup.
10. Split each, and fill with kaymak, yogurt or mascarpone.
11. Arrange in shallow serving dish, spoon some syrup over apricots, scatter with pistachios and serve.

turkish, sugar, cardamom pods, lemon juice, mascarpone, pistachios

Taken from cooking.nytimes.com/recipes/7249 (may not work)