Cognac-Glazed Dried Apricots With Cinnamon-Spiced Yogurt

• 3 cups plain Greek yogurt or drained plain whole-milk yogurt
• 3/4 teaspoon ground cinnamon
• 1 tablespoon finely slivered orange peel (orange part only)
• 1 tablespoon butter
• 2 tablespoons sugar
• 1 pound dried pitted whole Mediterranean-style apricots (about 3 cups), halved crosswise
• 1 cup plus 2 tablespoons orange juice
• 1/3 cup Cognac or other brandy
• Toasted natural unsalted pistachios
• Slivered fresh mint

1. Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.
2. Cook orange peel in boiling water 5 minutes. Drain and reserve peel.
3. Melt butter in medium skillet over medium heat. Whisk in sugar. Add apricots; toss. saute until beginning to brown in spots, about 8 minutes. Add 1 cup orange juice and reserved orange peel. Simmer uncovered until juice is reduced to thick syrup and apricots are tender, stirring occasionally, about 8 minutes. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.
4. Add Cognac to simmering apricots; ignite with long match. Let flames subside, shaking skillet occasionally. Mix in remaining 2 tablespoons orange juice and simmer 1 minute, stirring.
5. Spoon chilled yogurt into 6 dessert dishes. Spoon warm apricots and syrup over. Sprinkle with pistachios and mint.

yogurt, ground cinnamon, orange, butter, sugar, orange juice, cognac, natural unsalted pistachios, mint

Taken from www.epicurious.com/recipes/food/views/cognac-glazed-dried-apricots-with-cinnamon-spiced-yogurt-238271 (may not work)