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Bon Appétit

Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

By Engin Akin

4.1

(8)

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Cognac-Glazed Dried Apricots with Cinnamon-Spiced YogurtQuentin Bacon

Ingredients

Yogurt

3 cups plain Greek yogurt or drained plain whole-milk yogurt
3/4 teaspoon ground cinnamon

Apricots

1 tablespoon finely slivered orange peel (orange part only)
1 tablespoon butter
2 tablespoons sugar
1 pound dried pitted whole Mediterranean-style apricots (about 3 cups), halved crosswise
1 cup plus 2 tablespoons orange juice
1/3 cup Cognac or other brandy
Toasted natural unsalted pistachios
Slivered fresh mint

Preparation

  1. For yogurt:

    Step 1

    Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.

  2. For apricots:

    Step 2

    Cook orange peel in boiling water 5 minutes. Drain and reserve peel.

    Step 3

    Melt butter in medium skillet over medium heat. Whisk in sugar. Add apricots; toss. sauté until beginning to brown in spots, about 8 minutes. Add 1 cup orange juice and reserved orange peel. Simmer uncovered until juice is reduced to thick syrup and apricots are tender, stirring occasionally, about 8 minutes. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.

    Step 4

    Add Cognac to simmering apricots; ignite with long match. Let flames subside, shaking skillet occasionally. Mix in remaining 2 tablespoons orange juice and simmer 1 minute, stirring.

  3. Step 5

    Spoon chilled yogurt into 6 dessert dishes. Spoon warm apricots and syrup over. Sprinkle with pistachios and mint.

TagsFruit DessertDessertCognacBrandyAlcoholBeveragesTurkishMiddle EasternDried ApricotDried FruitFruitYogurtDairyCinnamonHerbs & SpicesPistachioNutGluten FreeBon Appétit
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