Ingredients
- 600g ripe apricots, halved and stoned
- juice of 1 large orange
- 50g caster sugar
- 2 cinnamon sticks, broken
- 500g tub of Greek yogurt
- zest of 1 lemon
Method
-
Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
-
Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.