Apricots with Saffron, Yogurt Cream, and Toasted Pistachios Recipe

Apricots with Saffron, Yogurt Cream, and Toasted Pistachios

Serves 4 to 5

This is a simple dessert with a delightful combination of textures. Simmer extra apricots to add to your morning yogurt and granola.


  • 1 cup water
  • 4 tablespoons granulated sugar, more to taste
  • 8 ounces dried apricots
  • Pinch of saffron threads
  • Pinch of salt
  • 1/2 cup whipping cream
  • 1 tablespoons powdered sugar
  • 1/4 cup whole milk Greek yogurt
  • 1/4 cup roasted pistachios
  • 1/4 cup toasted coconut flakes


  1. In a small saucepan, combine water and sugar over medium heat. Bring to a simmer and stir to dissolve sugar. Add apricots, saffron, and salt. Reduce heat, cover, and simmer gently for 5 minutes or until apricots are soft. Cool in liquid. Can be served warm or chilled. If made ahead, chill apricots in syrup.
  2. Just before serving, whip cream in a small bowl until soft peaks form. Beat in powdered sugar and continue beating to firm peaks. Fold in yogurt.
  3. To serve, spoon apricots and a little syrup into small bowls. Top with a spoonful of cream and sprinkle with nuts and coconut.


Amount Per Serving (based on 5 servings)
Calories: 300
Total Fat: 14 g
Saturated Fat: 8 g
Trans Fat: 0 g
Cholesterol: 30 mg
Sodium: 45 mg
Carbohydrates: 44 g
Fiber: 4 g
Total Sugar: 37 g
Added Sugars: 12 g
Protein: 5 g
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