Chilled Braised Apricots With Yogurt, Honey And Pistachios

Ingredients

• 2 lemons
• 2 cups sugar
• 1 ½ pounds apricots (about 7 medium)
• 7 ounces whole milk yogurt, preferably Total yogurt brand from Greece
• 2 tablespoons confectioners’ sugar
• Pinch salt
• ¼ cup wildflower honey
• 2 tablespoons shelled unsalted pistachios, chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    626 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 147 grams carbohydrates; 4 grams dietary fiber; 140 grams sugars; 5 grams protein; 6 milligrams cholesterol; 99 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat oven to 300 degrees. Peel lemons, avoiding white pith, and toss strips into a large saucepan. Squeeze juice through a strainer into saucepan; add sugar and 2 cups water. Cover and bring to a boil, stirring once. Remove lid and simmer until mixture reduces slightly, about 10 minutes.
2. Halve and pit apricots and place them cut-side down in a single layer in a small roasting pan. Apricots should be snug. Strain reduced hot syrup over them. Cover fruit flush with foil and braise in oven for 5 minutes. Turn apricots over carefully, replace foil, and braise 5 minutes more. Remove apricots from oven, turn again and cool. Transfer apricots, covered by their liquid, to a shallow container with cover, and refrigerate 4 hours or overnight.
3. Remove apricot halves from their liquid and drain on paper towels. Pour syrup in a saucepan and reduce over high heat until slightly thickened, about 10 minutes. In a small bowl, stir yogurt, confectioners’ sugar and salt together until smooth. Spoon warm sauce on each plate, topped by 2 or 3 apricot halves. Spoon yogurt into their centers. Drizzle with honey and sprinkle with nuts.