Best Poached Apricots With Greek Yogurt Recipes

POACHED APRICOTS

Poached Apricots image

Provided by Food Network

Time 10h10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 pound of dried apricots
1/4 cup sugar
3 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1/2 cup drained yogurt
1/2 cup ricotta
3 tablespoons unsalted pistachio nuts, peeled and chopped

Steps:

Wash and then soak the dried apricots in 2 cups of water overnight.
Pre-heat the oven to 300 degrees.
Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove

POACHED APRICOTS WITH KAYMAK

Poached Apricots With Kaymak image

Provided by Florence Fabricant

Categories dinner, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 pound large dried Turkish apricots
1/4 cup sugar
3 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1 cup kaymak, very thick yogurt or mascarpone (see note)
3 tablespoons finely chopped peeled unsalted pistachios

Steps:

Place apricots in 2 cups water, and soak overnight.
Preheat oven to 300 degrees. Pour soaking liquid into 1-quart ovenproof saucepan. Add sugar, cardamon seeds and lemon juice, and bring to boil. Add apricots. Moisten and crumple a small sheet of parchment paper, and cover apricots. Cover saucepan, and bake in oven for 1 1/2 hours. Allow apricots to cool in syrup, and then refrigerate until well chilled.
Drain apricots, reserving syrup. Split each, and fill with kaymak, yogurt or mascarpone. Arrange in shallow serving dish, spoon some syrup over apricots, scatter with pistachios and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 14 grams

POACHED APRICOTS WITH GREEK YOGURT

Poached Apricots With Greek Yogurt image

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.

Provided by Nabiha

Categories Dessert

Time 1h35m

Yield 3-4 serving(s)

Number Of Ingredients 10

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)

Steps:

Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
Preheat oven to 300 F (150 C).
Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
Add the apricots once it comes to a boil.
Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
Cook for 1 and a half hours.
Remove from oven and allow to cool in the syrup.
Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

Nutrition Facts : Calories 161.9, Fat 1.9, SaturatedFat 0.1, Sodium 8, Carbohydrate 38, Fiber 3.4, Sugar 33.6, Protein 2.1