Honeyed White Wine Poached Apricots with Yogurt and Pistachios
If you have around 45 minutes to spend in the kitchen, Honeyed White Wine Poached Apricots with Yogurt and Pistachios might be a super gluten free, lacto ovo vegetarian, and primal recipe to try. For $3.08 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 257 calories, 22g of protein, and 3g of fat each. Plenty of people made this recipe, and 1856 would say it hit the spot. It works well as a rather pricey beverage. A mixture of wine, greek yogurt, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Gourmande in the Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is pretty good. Users who liked this recipe also liked Apricots With Greek Yogurt & Pistachios, Apricots and Plums Poached in Rosé Wine, and White Wine Braised Brisket with Apricots.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
8 apricots, halved and stoned
Greek yogurt for serving
6 tbsp/ about 100g orange-blossom or wildflower honey
¼ cup / 28g raw chopped pistachios
1/2 vanilla bean, split lengthwise and seeds scraped
500ml fruity, floral white wine
Equipment:
sauce pan
slotted spoon
bowl
Cooking instruction summary:
Combine wine, vanilla pod and seeds, and honey in a medium saucepan. Simmer over low heat until the honey dissolves.Add the apricots in one layer pushing down gently, so fruit is submerged.Simmer gently, turning once, until they are just tender but not falling apart, about 2-5 minutes. (The amount of time depends entirely on the ripeness of the fruit, so keep checking.) Do not overcook as you want the fruit to remain intact.Using a slotted spoon, transfer the apricots to a dish.Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, strain.Allow the apricots and syrup to cool, then refrigerate.Serve the chilled apricots in a shallow bowl with thick yogurt, top with the pistachios and a teaspoon of the reserved syrup.
Step by step:
1. Combine wine, vanilla pod and seeds, and honey in a medium saucepan. Simmer over low heat until the honey dissolves.
2. Add the apricots in one layer pushing down gently, so fruit is submerged.Simmer gently, turning once, until they are just tender but not falling apart, about 2-5 minutes. (The amount of time depends entirely on the ripeness of the fruit, so keep checking.) Do not overcook as you want the fruit to remain intact.Using a slotted spoon, transfer the apricots to a dish.
3. Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, strain.Allow the apricots and syrup to cool, then refrigerate.
4. Serve the chilled apricots in a shallow bowl with thick yogurt, top with the pistachios and a teaspoon of the reserved syrup.
Nutrition Information:
covered percent of daily need
