Spiced Panna Cotta With Apricots

• 1 1/4 cups heavy cream
• 3/4 cup granulated sugar
• 2 None cinnamon sticks, broken in half
• 6 None cardamom pods, bruised
• 1 tbsp unflavored gelatin
• 2 cups vanilla yogurt
• 2 cans (15 oz each) apricot halves in juice, drained
• 2 tbsp packed brown sugar

1. Grease six 2/3-cup ramekins. Place on a tray.
2. Place cream, granulated sugar, cinnamon and cardamom in a medium saucepan on low heat. Cook and stir for 2-3 mins or until sugar dissolves. Remove from heat. Let stand for 5 mins. Strain mixture through a fine sieve into a large bowl; discard spices. Cool to room temperature.
3. Sprinkle gelatin over 1/4 cup boiling water in a small bowl; stir to dissolve. Cool to room temperature.
4. Gradually stir gelatin into cream mixture. Stir in yogurt until well blended. Pour into prepared ramekins. Cover with plastic wrap. Refrigerate for 4 hours or until set.
5. Preheat broiler to high. Place apricots, cut-side up, on a baking pan. Sprinkle with brown sugar. Broil for 4-5 mins or until golden brown.
6. Dip bottom of ramekins in warm water. Unmold onto serving plates. Serve with apricots. Drizzle with any juices.

heavy cream, sugar, cinnamon sticks, cardamom pods, unflavored gelatin, vanilla yogurt, apricot, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/22768 (may not work)