Last week we told you what not to do with Greek yogurt; this week, Betty Rosbottom is sharing a definite “do” for the high-protein breakfast ingredient from her newest book, Sunday Brunch: Simple, Delicious Recipes for Leisurely Mornings. Paired with fresh summer fruit, Greek yogurt is a quick, delicious (and healthy) breakfast; with a little more time, you can make it a luxurious brunch.
Check out the recipe and tell us how it turns out:
Poached Apricots and Greek Yogurt with Pistachios
1 lb/455 g apricots, just slightly soft when touched, rinsed and dried, but unpeeled
2 cups/480 ml water
3/4 cup/150 g sugar
1 tsp grated lemon zest
1/2 tsp ground ginger
2 tbsp honey
3 cups/720 ml plain Greek-style yogurt (see market note)
4 tbsp/30 g roasted, unsalted pistachios, coarsely chopped
- Halve the apricots lengthwise, but do not peel them. Remove pits and, if large, cut each half into 3 wedges.
- Combine the water, sugar, lemon zest, and ginger in a medium saucepan set over medium-high heat. Stir constantly until the sugar has dissolved, and then bring the mixture to a gentle simmer.
- Add the apricots and cook until just tender when pierced with a knife, 3 to 4 minutes (depending upon the ripeness of the fruit). Do not overcook or the apricots will become mushy.
- Remove the pan from the heat and let sit for 2 minutes. Remove the apricots to a bowl using a slotted spoon.
- Return the poaching liquid to high heat and cook until somewhat syrupy and reduced to about 1/2 cup/120 ml, 5 to 7 minutes. Cool to room temperature, and then pour over the apricots. (The compote can be prepared 1 day ahead; cool, cover, and refrigerate. Bring to room temperature before using.)
- Whisk the honey into the yogurt, and divide it among four medium bowls. Top each serving with some apricots and syrup, sprinkle with pistachios, and serve.
Market note: Nonfat as well as reduced- to whole-fat varieties of Greek yogurt work in this recipe.