Honey-Vanilla Poached Apricots

• Perp Time: 5 minutes
• Cook Time: 28 minutes
• Total Time:
• Yield: Serves: 4 (serving size: 3 apricot halves, 2 tbsp. yogurt, 2 tbsp. almonds, 2 tbsp. poaching liquid)

Nutritional Information

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

Good to Know

Have peaches but no apricots? Use them (peeled) instead. Or try tossing in nectarines.

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. 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.