Cover the apricots with warm water and soak overnight (at least 5 hours). Remove the apricots from the soaking liquid and fill up the soaking liquid to 1/4 l with water. Add the lemon juice, lemon zest, sugar and the orange blossom water. Put the sugar water in a saucepan and bring to the boil, stirring constantly, and let it simmer for 2 minutes (the saucepan must be big enough so that the apricots can all lie next to each other). Then turn down the temperature so that the syrup just simmered. Put in the apricots and simmer for 10 minutes in an open pot. Carefully turn the apricots over and simmer for another 10 minutes. Let the apricots cool in the syrup. Shortly before serving, cut the apricots in half with a sharp knife to make a pocket and then fill with Kaymak. Drizzle the apricots with the syrup and sprinkle with the pistachios.
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