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Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

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Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

Cognac-Glazed Dried Apricots with Cinnamon-Spiced Yogurt

amanda

Equipment

  • - Baking Sheet/Apricots Glazing Set

  • - Saucepan (Medium)/Cognac

  • - Fine Mesh Sieve/Spice Grinder (optional)

  • - Yogurt Bowl/Whisk/Measuring Cup

  • - Digital Kitchen Scale/Baking Dish

  • - Pastry Brush/Mixing Bowls

  • - Oven Mitts/Parchment Paper

  • - Knife Set (paring knife)/Food Processor (optional)

  • - Cooling Rack/Serving Platter

Ingredients

  • 3 cups plain Greek yogurt or drained plain whole-milk yogurt

  • 3/4 teaspoon ground cinnamon

  • 1 tablespoon finely slivered orange peel (orange part only)

  • 1 tablespoon butter

  • 2 tablespoons sugar

  • 1 pound dried pitted whole Mediterranean-style apricots (about 3 cups), halved crosswise

  • 1 cup plus 2 tablespoons orange juice

  • 1/3 cup Cognac or other brandy

  • Toasted natural unsalted pistachios

  • Slivered fresh mint

Instructions

1

Instruction 1

Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.
2

Instruction 2

Cook orange peel in boiling water 5 minutes. Drain and reserve peel.
3

Instruction 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

Instruction 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

Instruction 5

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