- 1 kg ripe apricots
- 4 tablespoons sugar
- 3 tablespoons water
- 300g thick Greek Yogurt
Cut the apricots in half and remove the stones. Place in a small saucepan with the water and sugar. Bring to a simmer very slowly and allow to cook for about 3 - 4 minutes until very soft. Remove and cool.
Puree the cold apricots. Whip the Greek yogurt until soft and airy. Fold in the puree and pile the mixture into 6 cocktail glasses or small ramekins.
Cover each glass with glad wrap and refrigerate for 2 - 6 hours before serving.
Suggested wines to complement this recipe
Brown Bros. Special Late Harvested Orange Muscat & Flora 2009
Tolaga Bay Estate Muscat 2009