Fresh Apricots are in season and I picked up some last week at the market. These have a very delicate taste and work really well if complimented with creamy flavour character ingredients.
I had an apricot tart on my mind but being summers, the weather demanded something cool and healthy and hence, enter the idea of Greek yoghurt. Also, I wanted something that didn’t need me spending more time in a steaming, hot, humid kitchen.
This recipe is extremely simple and can be prepped in hardly 20 minutes. It’s quite healthy, sugar-free (if you decide to opt for honey as a sweetener), has fruit and some amazing pop of flavour.
The fruits can be experimented with and instead of apricots, you can work with mangoes, caramelized pineapples, peaches and berries too. Use whichever fruit you have in season but something that can be made into a pulp.
1 cup Greek Yoghurt
1 Vanilla Bean
½ teaspoon Honey [Or sugar if you prefer]
2 tablespoons diced fresh apricots
For the topping
1 tablespoon Honey
½ teaspoon Pomegranate molasses
½ inch stick of Cinnamon
1 Star Anise
1 tablespoon water
2 Fresh Apricots
For the Yoghurt
- In a blender, add in the yoghurt, the apricots and the honey.
- Next, slit the vanilla bean vertically in half and scrape the seeds using a pointed knife.
- Add in these to the yoghurt mix.
- Whizz the blender for a few seconds. You want the apricots to remain chunky and not completely homogenize with the yoghurt.
- Take this mix in a glass or bowl and leave in the refrigerator to chill.
For the Topping
- In a pan, add in the honey, pomegranate molasses and water and warm on a low flame.
- Add in the Cinnamon stick and Star Anise and let infuse well.
- After a couple of minutes, turn off the heat and leave for a few minutes.
- Cut the apricots in half across the lines and deseed them.
- Place them in the infusion and coat well. Don’t let them cook in the mix else they will go soggy.
- Place the infused apricot halves on the yoghurt in the bowl or glass and spoon a little of the infusion on top.
- Serve cold.