Greek apricots
Sweet and saffron-scented, these apricots are gorgeous with low-fat Greek yoghurt. You can also use tinned apricots in winter.
Ingredients
- 250ml/8¾fl oz cold water
- 50²µ/1¾´Ç³ú caster sugar
- 1 cinnamon stick
- small pinch saffron strands
- 1 tbsp honey
- 12 apricots, halved
- 150g/5¼oz tub Greek yoghurt
- 50²µ/1¾´Ç³ú pistachios, crushed
Method
Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved.
Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick.
Serve the apricots warm on a bed of yogurt, and drizzle over the syrup.
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