Sweet Dishes or Sweet Fruit Poached Apricots and Greek Yogurt with Pistachios
I sampled a version of this dish at a restaurant in Boston several years ago, and could not wait to re-create it in my own kitchen. Dried apricots were used in the original, but my version is prepared with fresh ones. Left unpeeled, they are cut in half and simmered quickly in a sugar syrup scented with lemon and ginger. The fruit can be poached a day ahead, so there’s no last-minute fuss. At serving time, simply spoon honey-sweetened yogurt into bowls, and top it with the apricots and a sprinkle of chopped pistachios.
1 lb/455 g apricots, just slightly soft when
touched, rinsed and dried, but unpeeled
2 cups/480ml water
3/4 cup/150 g sugar
1 tsp grated lemon zest
1/2 tsp ground ginger
2 tbsp honey
3 cups/720 ml plain Greek-style yogurt
(see market note)
4 tbsp/30 g roasted, unsalted pistachios,
- Halve the apricots lengthwise, but do not peel them. Remove pits and, if large, cut each half into three wedges.
- Combine the water, sugar, lemon zest, and ginger in a medium saucepan set over medium-high heat. Stir constantly until the sugar has dissolved, and then bring the mixture to a gentle simmer.
- Add the apricots and cook until just tender when pierced with a knife, 3 to 4 minutes (depending upon the ripeness of the fruit). Do not overcook or the apricots will become mushy.
- Remove the pan from the heat and let sit for 2 minutes. Remove the apricots to a bowl using a slotted spoon.
- Return the poaching liquid to high heat and cook until somewhat syrupy and reduced to about 1/2 cup/120 ml, 5 to 7 minutes. Cool to room temperature, and then pour over the apricots. (The compote can be prepared 1 day ahead; cool, cover, and refrigerate. Bring to room temperature before using.)
- Whisk the honey into the yogurt, and divide it among four medium bowls. Top each serving with some apricots and syrup, sprinkle with the pistachios, and serve.
Our Poached Apricots and Greek Yogurt with Pistachios is ready. Bon Appetit!
by BETTY ROSBOTTOM