Turkish Apricot Compote Kayisi Kompostosu Recipes

Steps:

• Bring the sugar and water to boil in a medium cooking pot. Turn the heat down to very medium-low.
• Add the apricots and almond extract. Cook for about 5-6 minutes.
• Pour into a bowl and let it cool.
• Then chill in the fridge.
• Add almond slices.
• Serve in individual bowls with Pilaf on the side on hot Summer days.

Steps:

• Preheat oven to 350 degrees F. Line a muffin tin with 12 paper muffin liners.
• Beat together ricotta, sour cream, whipping cream and sugar with a hand mixer. Add the vanilla and orange zest to ricotta mixture then beat in eggs 1 at a time.
• Spoon the mixture equally between the 12 liners. Bake 25-35 minutes, until a toothpick inserted in the center of one of the cakes comes out clean.
• Cool on a rack, then refrigerate for at least 1 hour before removing paper liners.
• Meawhile, heat the preserves & apple juice in a small sauce pan. Simmer for 3-5 minutes.
• Invert each cheesecake on a gingerbread cookie, and spread on the warm apricot compote.