Worth a trip

Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

Name: Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt
Cuisine: french
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.
2.
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.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions