Simplicity, sophistication and sensuality….
3 cups plain Greek yogurt
3/4 tsp ground cinnamon
Stir the yogurt and cinnamon in a medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.
1 tbsp finely slivered orange peel (orange part only)
1 tbsp butter
2 tbsp sugar
1 lb dried Mediterranean apricots, halved and pitted, if they haven’t already been
1 cup plus 2 tbsp freshly squeezed orange juice
1/3 cup Cognac or other brandy
Toasted and/or glazed unsalted pistachios
Slivered fresh mint
Cook the orange peel in boiling water for 5 minutes. Drain and reserve the peel.
Melt the butter in a medium skillet over medium heat.
Whisk in the sugar.
Add the apricots; toss.
Saute until beginning to brown in spots, about 8 minutes.
Add 1 cup orange juice and reserved orange peel. Simmer, uncovered until the juice is reduced to a thick syrup and the apricots are tender, stirring occasionally, for about 8 minutes.
Add the Cognac or brandy to the simmering apricots; ignite with a long match.
Let the flames subside, shaking the skillet occasionally. Mix in the remaining 2 tbsp orange juice and simmer 1 minute.
Spoon the chilled yogurt onto 6 dessert dishes.
Spoon the warm apricots and syrup over.
Sprinkle with the pistachios and mint.