Roasted apricots with yogurt cream

Ingredients for 4 servings:

• 11 apricots
• 70 g brown sugar
• 1 orange(s), juice
• 1 lemon(s), juice
• 250 ml whipped cream
• 40 g honey
• 150 g yogurt
• 2 tbsp pistachios

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Wash, halve, and pit the apricots. Spread the sugar on the bottom of a dish or on a baking sheet. The baking sheet should be large enough to fit the apricots in one layer. Place the apricots cut-side down on the sugar and press down to coat them, then turn them over. Drizzle the orange and lemon juice over the apricots. Roast in the oven for 20-25 minutes until the edges are golden. Remove from the oven and let them cool completely in the dish. Puree 6 apricots and 2 tablespoons of the juice from the baking sheet with a hand blender and set aside. Whip the cream until stiff and slowly add the honey until it becomes stiff and creamy. Then stir in the yogurt and finally fold in the apricot purée in a wave-like manner. Then fill dessert glasses in layers with the remaining 16 apricot halves, including the juice, and the yogurt-apricot cream and garnish with the pistachios.