Recipes RSS

Greek Yogurt Apricot Parfait

July 2012

Greek-Yogurt-Apricot Parfait
From José Andrés’ Zaytinya in Washington, DC

Serves 6

1 vanilla bean 
1 cup sugar
1 cup dried apricots
2 cups heavy cream
2 cups whole Greek yogurt
Apricot jam (optional)
Apricot sorbet (optional)
6 teaspoons of chopped pistachios

Scrape the seeds from the vanilla bean and mix with the sugar. Pour 2 cups of water in small pot and add  1/2 cup of the vanilla sugar. Bring to a boil over high heat and add dried apricots. Boil for five minutes and remove from the heat. Chill in the refrigerator until cold, about two hours. Remove apricots from liquid, reserving liquid, and chop into small pieces. Stir in a little of the reserved liquid to keep the apricots soft  and compote-like and set aside.

Using a stand mixer, whip the cream with the remaining 1/2 cup of the vanilla sugar until it forms stiff peaks. Gently fold in half of the yogurt, and then the other half. 

Divide the apricots evenly among six serving bowls or parfait glasses. Spoon the yogurt-cream mixture on top and smooth the top. Refrigerate for an hour to allow the yogurt and cream to firm up. (You can make this a day ahead as well.)

To serve, spread a spoonful of apricot jam across the 
top of the cream, add a scoop of apricot sorbet, if you like, and sprinkle with chopped pistachios. 

Photo by Greg Powers