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Originally published Wednesday, July 23, 2008 at 12:00 AM


Recipe: Cardamom-Poached Apricots with Yogurt and Pistachios

Makes 4 to 6 servings

1/2 cup granulated sugar

1 1/4 cups water

3 long strips lemon zest (avoid including any white pith)

1 cinnamon stick

4 green cardamom pods, lightly crushed

Pinch salt

8 ounces dried (sulfured) apricots, quartered

Full- or low-fat plain yogurt

1/4 cup chopped pistachios

1. In a small saucepan combine sugar, water, lemon zest, cinnamon stick, cardamom and salt and bring to simmer over medium heat. Reduce heat to medium low, add apricots and cook, stirring occasionally, until apricots are very tender and the cooking liquid is syrupy, 25 to 35 minutes. Cool to just warm or room temperature. Strain the syrup to remove the cinnamon stick, cardamom pods and lemon zest. Serve the syrup and apricots over yogurt and garnish with pistachios.

Note: For their appearance and bright flavor, I recommend using sulfured apricots in this dish. If you prefer, substitute vanilla or ginger ice cream for the yogurt. Leftover apricots from this dish are great chopped fine and mixed with granola, and the syrup may be used to flavor hot or cold tea, spritzers or cocktails.

Copyright © 2008 The Seattle Times Company

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