Chilled Braised Apricots With Yogurt, Honey And Pistachios

• 2 lemons
• 2 cups sugar
• 1 1/2 pounds apricots (about 7 medium)
• 7 ounces whole milk yogurt, preferably Total yogurt brand from Greece
• 2 tablespoons confectioners' sugar
• Pinch salt
• 1/4 cup wildflower honey
• 2 tablespoons shelled unsalted pistachios, chopped

1. Heat oven to 300 degrees.
2. Peel lemons, avoiding white pith, and toss strips into a large saucepan.
3. Squeeze juice through a strainer into saucepan; add sugar and 2 cups water.
4. Cover and bring to a boil, stirring once.
5. Remove lid and simmer until mixture reduces slightly, about 10 minutes.
6. Halve and pit apricots and place them cut-side down in a single layer in a small roasting pan.
7. Apricots should be snug.
8. Strain reduced hot syrup over them.
9. Cover fruit flush with foil and braise in oven for 5 minutes.
10. Turn apricots over carefully, replace foil, and braise 5 minutes more.
11. Remove apricots from oven, turn again and cool.
12. Transfer apricots, covered by their liquid, to a shallow container with cover, and refrigerate 4 hours or overnight.
13. Remove apricot halves from their liquid and drain on paper towels.
14. Pour syrup in a saucepan and reduce over high heat until slightly thickened, about 10 minutes.
15. In a small bowl, stir yogurt, confectioners' sugar and salt together until smooth.
16. Spoon warm sauce on each plate, topped by 2 or 3 apricot halves.
17. Spoon yogurt into their centers.
18. Drizzle with honey and sprinkle with nuts.

lemons, sugar, milk yogurt, sugar, salt, wildflower honey, pistachios

Taken from cooking.nytimes.com/recipes/6196 (may not work)