Recipe Detail

Prep 10 mins | Cook 10 mins | Serves 6

1 cup water
1 cup caster sugar
1 vanilla bean, halved lengthways
12 plump apricots, halved and stones removed
200ml thickened cream
³⁄₄ cup thick Greek-style natural yoghurt
¹⁄₂ cup flaked almonds, toasted
Almond bread, to serve

STEP1: Combine water and sugar in a large saucepan. Use a teaspoon to scrape vanilla bean seeds into pan and add pod. Stir over medium heat until sugar dissolves. Cover and bring to the boil. Reduce heat to medium-low, add apricots, cover and simmer, stirring occasionally, for 5 minutes. Allow apricots to cool in syrup to room temperature or chill if preferred.

STEP 2: To make the almond yoghurt cream, whip cream in a large bowl until soft peaks form. Fold through yoghurt and almonds.

STEP 3: Serve poached apricots with almond yoghurt cream and almond bread.