Dessert
Erik Tatlısı (Turkish Plum Dessert)
Original name: Erik Tatlısı
About this dish
This traditional Turkish plum dessert, known as Erik Tatlısı, is a delightful balance of sweet and tart flavors. Made with fresh plums, sugar, and a hint of clove, it's a simple yet elegant treat that showcases the natural beauty of seasonal fruit.
Serve it chilled with a dollop of kaymak or ice cream for a refreshing finale to any meal.
Ingredients
UK and US measurements are both included for every recipe.
ripe but firm plums
fruit1 kg
Imperial measurement: about 2.2 lbs
granulated sugar
other1 cup (200 g)
Imperial measurement: 1 cup (7 oz)
water
liquid2 cups (500 ml)
Imperial measurement: 2 cups (16 fl oz)
whole cloves
spice4
cinnamon stick
spice1 (2-inch piece)
lemon juice
liquid1 tablespoon (15 ml)
Imperial measurement: 1 tablespoon (0.5 fl oz)
Method
Prepare the Plums
10 minutesWash the plums thoroughly and pat them dry. Using a small paring knife, cut a shallow slit along the natural cleft of each plum, reaching to the pit. This prevents the plums from bursting during cooking and allows the syrup to penetrate.
Make the Syrup
5 minutesIn a large saucepan, combine the sugar, water, cloves, and cinnamon stick (if using). Place over medium-high heat and stir until the sugar dissolves. Bring the syrup to a gentle boil.
Poach the Plums
20 minutesCarefully add the prepared plums to the simmering syrup. Reduce the heat to low, cover the pot, and let the plums poach gently for 20 minutes, or until they are tender but still hold their shape. Occasionally nudge them with a spoon to ensure even cooking.
Finish with Lemon Juice
20 minutesOnce the plums are tender, remove the pan from heat and stir in the lemon juice. Allow the dessert to cool completely in the syrup; the plums will continue to soak up flavor and develop a deeper color.
Chill and Serve
1 hourTransfer the cooled dessert to a serving bowl or individual dishes. Refrigerate for at least 1 hour before serving, so it’s properly chilled. Serve with a spoonful of the syrup over each portion.
Equipment
- Large saucepan
- Colander
- Paring knife
- Serving bowl or glasses
- Wooden spoon
Nutrition facts
Tips
- Choose plums that are ripe but still firm so they don't disintegrate during poaching.
- If.
- If plums are too ripe, reduce cooking time by a few minutes.
- For a more intense flavor, allow the dessert to sit in the refrigerator overnight before serving, as the plums will continue to absorb the syrup.
- Adjust the sugar to taste depending on the tartness of your plums. Sweeter plums require less sugar, while tart varieties may need an extra tablespoon.
- Serve Erik tatlısı with a dollop of kaymak (Turkish clotted cream) or a scoop of vanilla ice cream for a more indulgent dessert.
Serving suggestions
- Serve chilled, either on its own or with kaymak (Turkish clotted cream) or vanilla ice cream.
- For.
- For a refreshing touch, garnish with a few fresh mint leaves.
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Recipe by
Zeynep Yilmaz
Specialises in Turkish cuisineZeynep makes baklava with pistachios from her hometown of Gaziantep. She will tell you the exact village.
Describe yourself in three words: Proud, nutty, regionalist.