Greek Yogurt With Apricot Recipe
Apricot, vanilla yogurt cream, pistachio powder
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Ingredients
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Apricot Compote
Vanilla Greek Yogurt Cream
Assembly & Garnish
Method
Apricot Compote
- 1
Prepare apricots
Wash apricots, halve and remove pits. If fruit is very large, cut into quarters.
- 2
In a medium saucepan, combine the halved apricots, granulated sugar, and water. Split the vanilla bean lengthwise and scrape seeds into the pan (or add vanilla extract).
- 3
Bring mixture to a gentle simmer over medium heat. Reduce heat to low and cook, stirring occasionally, until apricots soften and release juices (8–10 minutes).
- 4
Add lemon juice, increase heat briefly to maintain a simmer and cook 3–4 more minutes until mixture slightly thickens to a saucy consistency. Total cooking time about 12–14 minutes.
- 5
Remove from heat and let cool to room temperature. For a chunkier compote, leave as is; for smoother texture, pulse 2–3 times with an immersion blender or transfer to a blender and pulse briefly. Refrigerate until ready to use.
Vanilla Greek Yogurt Cream
- 6
Place Greek yogurt in a medium mixing bowl and whisk briefly to loosen.
- 7
In a separate chilled bowl, whip the heavy cream to soft peaks using a whisk or electric mixer (about 1–2 minutes).
- 8
Fold the whipped cream into the Greek yogurt gently until evenly combined and airy.
- 9
- 10
Chill the yogurt cream in the refrigerator for at least 10 minutes to meld flavors, or keep chilled until assembly.
Assembly & Garnish
- 11
Make pistachio powder: place shelled pistachios in a small food processor and pulse until they form a coarse powder. Be careful not to overprocess into a paste. Alternatively, finely chop with a knife.
- 12
Spoon or pipe about 1/2 cup of the vanilla Greek yogurt cream into each serving bowl or glass.
- 13
Top each portion with 2–3 tablespoons of apricot compote, arranging some fruit pieces on top for appearance.
- 14
Sprinkle about 2 tablespoons of pistachio powder over each serving for texture and color.
- 15
Garnish with an optional fresh apricot half, a light drizzle of honey (about 1/2 teaspoon per serving) and a mint leaf, if desired.
- 16
Serve immediately, or cover and refrigerate up to 2 days. If refrigerated, let sit 5–10 minutes at room temperature before serving for best texture.