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Poached Apricots With Greek Yogurt

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“A luscious treat by Antony Worrall Thompson. It has such a rich texture. I even added a few strands of saffron before placing it in the oven. I didn't have Greek yogurt so I used normal yogurt that I had placed in a strainer for about 5 hours, worked just fine. Prep. time does not include overnight soaking time.”
1hr 35mins

Ingredients Nutrition


  1. Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
  2. Preheat oven to 300 F (150 C).
  3. Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
  4. Add the apricots once it comes to a boil.
  5. Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
  6. Cook for 1 and a half hours.
  7. Remove from oven and allow to cool in the syrup.
  8. Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

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