Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

From the kitchen of Carly

Silky cinnamon yogurt meets caramelized apricots spiked with Cognac and bright orange. The fruit turns jammy and rich while staying tender, then gets scattered with pistachios and mint for crunch and freshness. Pure elegance in a bowl.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 cups plain Greek yogurt or drained plain whole-milk yogurt
  • 13/4 teaspoon ground cinnamon
  • 11 tablespoon finely slivered orange peel (orange part only)
  • 11 tablespoon butter
  • 12 tablespoons sugar
  • 11 pound dried pitted whole Mediterranean-style apricots (about 3 cups), halved crosswise
  • 11 cup plus 2 tablespoons orange juice
  • 11/3 cup Cognac or other brandy
  • 1Toasted natural unsalted pistachios
  • 1Slivered fresh mint

Instructions

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

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

  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.

  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.

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