Poached Apricots with Greek yoghurt

Come rain or shine, I am celebrating the start of the summer with lots of 'spoil-me' recipes this weekend
Every year I have a favourite fruit in the summer. There was one year I ate white peaches for breakfast, lunch and dinner and in between. The years it was watermelon were not good for my back but this year will be a bit lighter: I am utterly in love with apricots. And this breakfast recipe is going to be a winner in the next months. You only need some time to make it, not your weekday quick breakfast fix, Saturday morning is ideal.


Breakfast sur l'herbe for me today.

Poached Apricots with Greek yoghurt

2 apricots
water
1 small lemon peel
1 small orange peel
1 teaspoon orange blossom water
1 teaspoon runny honey

Greek yoghurt
Pistachio nuts, chopped

Fill a pan with water. It depends how many apricots you want to poach, but just make sure they don't lay on top of each other and are covered with the water.
Add the honey, one teaspoon orange blossom water and the lemon and orange strips to the liquid and cook gently for 10 minutes to infuse the flavours. 
Halve the apricots and now add them to the pan. Reduce heat to low and cook gently for another 5 minutes. Remove from heat, take the apricots out of the liquid with a slotted spoon and leave to cool.
Scoop two spoons of Greek yoghurt in a nice bowl, lay the poached apricot halves on it and decorate with the chopped pistachio nuts. I like to drizzle a bit of the syrupy liquid over it.
Tuck in!

(when you poach more apricots, you will need a bit more orange blossom water and honey, but be careful, orange blossom water is quite a strong flavour)

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