Poached Apricots With Greek Yogurt

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.

• Ready In: 1 hr 35 mins
• Serves: 3-4

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)

Directions

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