Dried apricot paste (Kayısı pestili)

Being the leading apricot producer, I think we are in the middle of the apricot season in Turkey.  The eastern province of Malatya produces the highest quality apricots, while several different species of apricots with fine taste and aroma are also produced.

For a classic method of preserving apricots, let’s make an apricot paste!

  • 1 kg apricot
  • 1/4 cup water
  • Halve the apricots and stone them.

    Put water in a saucepan. Add the apricots and bring to a simmer. After leaving enough water, cook until the apricots are soft and pulpy.

    Put the apricots to a food processor. Then pass them through a fine meshed sieve to extract the pulp.

    Spread the apricot puree to a buttered baking dish. Cover with a cheesecloth. Leave it under hot sun for several days until dry and leathery. 

    Otherwise, place the tray to a preheated to 90°C oven and bake slowly for about 2 hours until dry.

    When set, cut it into shapes and cover with parchment paper for use when required.

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