Poached Apricots With Greek Yogurt |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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A luscious treat by Antony Worrall Thompson. It has such a rich texture. I even added a few strands of saffron before placing it in the oven. I didn't have Greek yogurt so I used normal yogurt that I had placed in a strainer for about 5 hours, worked just fine. Prep. time does not include overnight soaking time. Ingredients:
125 g turkish dried apricots or 125 g california dried apricots |
1 1/2 cups water |
1/8 cup sugar |
1/2 tablespoon honey |
1/2 tablespoon rose water |
2 cardamom pods, crushed and seeded |
1 teaspoon fresh lemon juice |
1/2 cup thick greek yogurt |
7 unsalted almonds, flaked and toasted |
pomegranate seeds (optional) |
Directions:
1. Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
2. Preheat oven to 300 F (150 C).
3. Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
4. Add the apricots once it comes to a boil.
5. Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
6. Cook for 1 and a half hours.
7. Remove from oven and allow to cool in the syrup.
8. Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.
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