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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6g
  • Carbohydrate: 64g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 16mg
  • Calcium: 90mg

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. 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. 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. 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.
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