Poached Apricots With Greek Yogurt

• 125 g turkish dried apricots or 125 g california dried apricots
• 1 1/2 cups water
• 1/8 cup sugar
• 1/2 tablespoon honey
• 1/2 tablespoon rose water
• 2 cardamom pods, crushed and seeded
• 1 teaspoon fresh lemon juice
• 1/2 cup thick Greek yogurt
• 7 unsalted almonds, flaked and toasted
• pomegranate seeds (optional)

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.

turkish, water, sugar, honey, water, cardamom pods, lemon juice, yogurt, unsalted almonds, pomegranate seeds

Taken from www.food.com/recipe/poached-apricots-with-greek-yogurt-309312 (may not work)