Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups plain greek yogurt or drained plain whole-milk yogurt |
3/4 teaspoon ground cinnamon |
1 tablespoon finely slivered orange peel (orange part only) |
1 tablespoon butter |
2 tablespoons sugar |
1 pound dried pitted whole mediterranean-style apricots (about 3 cups), halved crosswise |
1 cup plus 2 tablespoons orange juice |
1/3 cup cognac or other brandy |
toasted natural unsalted pistachios |
slivered fresh mint |
Directions:
1. For yogurt: Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.
2. For apricots: Cook orange peel in boiling water 5 minutes. Drain and reserve peel.
3. Melt butter in medium skillet over medium heat. Whisk in sugar. Add apricots; toss. sauté until beginning to brown in spots, about 8 minutes. Add 1 cup orange juice and reserved orange peel. Simmer uncovered until juice is reduced to thick syrup and apricots are tender, stirring occasionally, about 8 minutes. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.
4. Add Cognac to simmering apricots; ignite with long match. Let flames subside, shaking skillet occasionally. Mix in remaining 2 tablespoons orange juice and simmer 1 minute, stirring.
5. Spoon chilled yogurt into 6 dessert dishes. Spoon warm apricots and syrup over. Sprinkle with pistachios and mint.
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