Chilled Braised Apricots With Yogurt, Honey And Pistachios

1. 1

   Heat oven to 300 degrees.

2. 2

   Peel lemons, avoiding white pith, and toss strips into a large saucepan.

3. 3

   Squeeze juice through a strainer into saucepan; add sugar and 2 cups water.

4. 4

   Cover and bring to a boil, stirring once.

5. 5

   Remove lid and simmer until mixture reduces slightly, about 10 minutes.

6. 6

   Halve and pit apricots and place them cut-side down in a single layer in a small roasting pan.

7. 7

   Apricots should be snug.

8. 8

   Strain reduced hot syrup over them.

9. 9

   Cover fruit flush with foil and braise in oven for 5 minutes.

10. 10

    Turn apricots over carefully, replace foil, and braise 5 minutes more.

11. 11

    Remove apricots from oven, turn again and cool.

12. 12

    Transfer apricots, covered by their liquid, to a shallow container with cover, and refrigerate 4 hours or overnight.

13. 13

    Remove apricot halves from their liquid and drain on paper towels.

14. 14

    Pour syrup in a saucepan and reduce over high heat until slightly thickened, about 10 minutes.

15. 15

    In a small bowl, stir yogurt, confectioners' sugar and salt together until smooth.

16. 16

    Spoon warm sauce on each plate, topped by 2 or 3 apricot halves.

17. 17

    Spoon yogurt into their centers.

18. 18

    Drizzle with honey and sprinkle with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.