I discovered this recipe for Apricot & Raspberry Pots in the August issue of Country Living Magazine and made this dessert for my extended family last week.  The combination of the raspberries and honey added a sweetness to the apricots and Greek yogurt which was thoroughly enjoyed by the youngsters as well as the adults.

To serve I chose to use my new M&S picnic wine glasses, rather than the Kilner jars suggested in the original version, as I was not planning to transport the desserts further than the garden table.

Ingredients

Ingredients

  • 10 fresh apricots, de-stoned and roughly chopped
  • 500g Greek-style yogurt
  • 1-2 tsp icing sugar
  • 2 tsp orange-blossom water
  • 6 tsp orange-blosom honey plus extra for drizzling
  • 250g fresh raspberries, plus extra to garnish
  • small handful of pistachios, roughly chopped

Method

  1. Put the apricots in a food processor or blender and blitz to a purée. Add half the yogurt and 1 tsp icing sugar and whizz to combine. Taste for sweetness. Chill.
  2. Put the remaining yogurt into a bowl and stir in the orange-blossom water.
  3. To assemble the dessert, drop 1 tsp of honey into each wine glass, followed by a layer of raspberries. Cover with a layer of the orange-blossom yogurt, then a layer of the apricot yogurt. Chill overnight.
  4. Garnish with raspberries, nuts and a drizzle of honey.
Puréed fruit

Puréed fruit

Yogurt mixes

Yogurt mixes

First layers

Honey and raspberry layers

Ready to eat

Good enough to eat

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Handy tips:

Allow more than the 15 minutes suggested to prepare this dessert as the number of different processes and ingredients makes it quite a time consuming process.

Make the day before as assembled dessert requires overnight chilling.

I found that Waitrose sells the the orange-blossom honey and orange-blossom water.

Serves 6.