Poached Apricots With Greek Yogurt Recipes

VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT

Steps:

• Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
• For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
• In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
• To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.

POACHED APRICOTS IN VANILLA-THYME SYRUP WITH CRèME FRAîCHE

Steps:

• Scrape seeds from vanilla bean with tip of a sharp knife into a 2-quart saucepan and add pod, water, sugar, zest, and thyme sprigs. Bring to a boil, stirring until sugar is dissolved, then add apricots and simmer, stirring once or twice, until tender, 2 to 6 minutes (depending on ripeness).
• Spoon syrup over warm apricots in bowls and top with dollops of crème fraîche.

VANILLA-POACHED APRICOTS WITH ZABAGLIONE

Steps:

• Poach apricots:
• Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
• Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
• Make zabaglione:
• Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
• Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
• To serve:
• Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.

POACHED APRICOTS WITH GREEK YOGURT

Steps:

• Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
• Preheat oven to 300 F (150 C).
• Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
• Add the apricots once it comes to a boil.
• Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
• Cook for 1 and a half hours.
• Remove from oven and allow to cool in the syrup.
• Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

POACHED APRICOTS

Steps:

• Wash and then soak the dried apricots in 2 cups of water overnight.
• Pre-heat the oven to 300 degrees.
• Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
• Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove

SIMPLE POACHED APRICOTS

Steps:

• Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
• Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
• Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.

POACHED APRICOTS WITH ROSEWATER

Steps:

• Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

POACHED APRICOTS WITH KAYMAK

Steps:

• Place apricots in 2 cups water, and soak overnight.
• Preheat oven to 300 degrees. Pour soaking liquid into 1-quart ovenproof saucepan. Add sugar, cardamon seeds and lemon juice, and bring to boil. Add apricots. Moisten and crumple a small sheet of parchment paper, and cover apricots. Cover saucepan, and bake in oven for 1 1/2 hours. Allow apricots to cool in syrup, and then refrigerate until well chilled.
• Drain apricots, reserving syrup. Split each, and fill with kaymak, yogurt or mascarpone. Arrange in shallow serving dish, spoon some syrup over apricots, scatter with pistachios and serve.

POACHED PEACHES WITH YOGURT

Steps:

• Stir sugar, juice, and zest in a large deep saucepan over moderate heat until sugar is dissolved. Add spices; bring to boil.
• Meanwhile, cut a small cross in the base of each peach. Add peaches to syrup. Reduce heat. Simmer, uncovered, turning occasionally, for 8-10 minutes or until tender. Using a slotted spoon, transfer peaches to a large heatproof bowl. Peel peaches when cool enough to handle.
• Increase heat; bring syrup to the boil. Boil, uncovered, for 5-7 minutes or until thickened slightly. Let cool.
• Pour syrup over peaches. Cover with plastic food wrap; chill 1 hour. Serve peaches topped with yogurt and berries.

POACHED APRICOTS

Steps:

• Simmer apricots in water to cover until very soft, about 25 minutes. Chop if desired and serve on their own or with toast, pancakes, French toast, cereal or yogurt.