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“Make sure the apricots are completely covered by the syrup so they don't discolor.”

Ingredients Nutrition


  1. Halve and pit the apricots, then place in a bowl of boiling water for about 30 seconds. Drain well, then slip off their skins.
  2. Place the superfine sugar, Marsala, orange rind, vanill pod and 1 cup water in a pan. heat gently until the sugar dissolves. Bring to a boil, without stirring then simmer for 2-3 minutes.
  3. Add the apricot halves to the pan and poach for 5-6 minutes or until just tender. Using a slotted spoon, transfer the apricots to a serving dish.
  4. Boil the syrup rapidly until reduced by half, then pour over the apricots and let cool. Cover and chill. Remove the orange rind and vanilla pod.
  5. Whip the cream with the confectioner's sugar and cinnamon until forms soft peaks. Fold in the yogurt. Serve in a bowl with the apricots.

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