Turkish Apricots Stuffed with Sweet, Thick Yogurt

¾ pound dried apricots, preferably imported from Turkey

¼ cup sugar, plus more to taste

2 tablespoons sweet dessert wine, such as Moscato or Sauternes

½cup thick strained yogurt (see related recipe)

2 tablespoons finely chopped pistachio nuts, or more if desired

Put the apricots in a pan with water to cover to a depth of 1 inch. Bring to a boil and simmer, uncovered, until the apricots are plump, 10-15 minutes. Drain the apricots, reserving the cooking water.

Measure out 3/4 cup of the cooking water and return it to the pan with the 1/4 cup sugar. (Discard the rest of the cooking water.) Cook, stirring, until the sugar has dissolved, then add the wine. Return the apricots to the pan and continue cooking for about 20 minutes or until they are very soft. Remove the apricots and set aside to cool. Do not discard the cooking syrup.

While the apricots are cooking, blend the drained yogurt (labneh) with sugar to taste until it is smooth. Start with 2 tablespoons of sugar and add more if desired.

When the apricots are cool enough to handle, open each one and spoon in a rounded tablespoon or more of the yogurt, pressing the apricot halves around it to hold it in place. (The apricots should not be closed up over the yogurt, however. They should look like an old-fashioned whoopie pie, with the yogurt oozing out.)

Arrange the apricots on a serving dish and spoon some of the reserved syrup over each one. Garnish with pistachios.

Serves six.

"The New Mediterranean Diet Cookbook" by Nancy Harmon Jenkins (2009 Bantam, $35)