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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.
Brown Bros. Special Late Harvested Orange Muscat & Flora 2009
Tolaga Bay Estate Muscat 2009
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