Steps
- Put 600g of halved pitted ripe apricots, the juice of 1 large orange, 50g of superfine sugar, and 2 broken cinnamon sticks in a saucepan.
- Cover and cook over low heat for 15 minutes, until the fruit is very soft. Remove the cinnamon and cool.
- Mix 500g of plain Greek yogurt with the finely grated zest of 1 lemon. Fold in most of the apricots, spoon into dessert glasses, and top with the remaining fruit and juices.