Honey-Vanilla Poached Apricots

Honey-Vanilla Poached Apricots
Photo: Jonathan Kantor

Yield:

Serves: 4 (serving size: 3 apricot halves, 2 tbsp. yogurt, 2 tbsp. almonds, 2 tbsp. poaching liquid)

Recipe Time

Prep: 5 Minutes
Cook: 28 Minutes

Nutritional Information

Calories 319
Fat 7 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6 g
Carbohydrate 64 g
Fiber 3 g
Cholesterol 3 mg
Iron 1 mg
Sodium 16 mg
Calcium 90 mg

Ingredients

1/2 cup slivered almonds
2/3 cup honey
1 vanilla bean
6 large firm-ripe apricots
2 tablespoons Amaretto
1/2 cup low-fat vanilla Greek yogurt

Preparation

1. 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.

2. 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.

3. 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.