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Honey-Vanilla Poached Apricots

Photo: Jonathan Kantor
Prep time 5 mins
Cook time 28 mins
Yield Serves: 4 (serving size: 3 apricot halves, 2 tbsp. yogurt, 2 tbsp. almonds, 2 tbsp. poaching liquid)

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

Nutrition 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

How to Make It

  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.