Apricot Pudding

1. 1

   Heat 1 3/4 cups apricot nectar until steamy, stirring for about 5 minutes.

2. 2

   Transfer liquid to top half of double boiler, and keep warm over gently boiling water.

3. 3

   Meanwhile, stir together confectioners sugar, cornstarch and salt.

4. 4

   Whisk in remaining apricot nectar, and slowly whisk slurry into heated nectar.

5. 5

   Continue stirring for 5 minutes as mixture thickens.

6. 6

   Stir in vanilla, cover pan and continue cooking 5 to 7 minutes more, or until pudding is very firm.

7. 7

   Remove from heat, and stir 2 or 3 times to allow steam to escape.

8. 8

   Place 6 or 8 apricot halves on bottom of a 1 1/2-quart heatproof dessert bowl.

9. 9

   Pour hot mixture over top, and refrigerate until chilled.

10. 10

    To serve, spoon yogurt over top, place remaining apricot halves on top of yogurt and sprinkle with almonds, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.