Have peaches but no apricots? Use them (peeled) instead. Or try tossing in nectarines.

Lynn Miller

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Jonathan Kantor

Recipe Summary

prep:
5 mins
cook:
28 mins
total:
33 mins
Yield:
Serves: 4 (serving size: 3 apricot halves, 2 tbsp. yogurt, 2 tbsp. almonds, 2 tbsp. poaching liquid)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Spread almonds on an ungreased baking sheet. Toast for 6 to 8 minutes, shaking pan occasionally, until nuts are golden. Transfer to a bowl to cool.

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  • In a pan over medium-high heat, mix honey and 1 1/2 cups water. Split vanilla bean in half lengthwise, scrape out seeds and add seeds and pod to honey. Bring mixture to a boil; cook for 4 to 5 minutes.

  • Cut apricots in half; remove pits. Add apricot halves to poaching liquid, cover and reduce heat to low. Cook until tender but not mushy, 5 to 7 minutes. Remove from liquid with a slotted spoon. Arrange 3 halves in each of 4 dessert dishes. Return liquid to a boil. Cook over high heat until liquid has reduced to about 1/2 cup, 6 to 8 minutes. Remove from heat; stir in Amaretto. Discard vanilla pods. Top apricots with 2 Tbsp. vanilla yogurt and sprinkle with almonds. Spoon 2 Tbsp. liquid over apricots and serve.

Nutrition Facts

319 calories; fat 7g; saturated fat 1g; mono fatg; poly fatg; protein 6g; carbohydrates 64g; fiber 3g; cholesterol 3mg; iron 1mg; sodium 16mg; calcium 90mg.