10 ounces apricots, pitted and cubed (about 2 cups)
1 to 2 tablespoons sugar, depending upon sweetness of apricots
1/4 teaspoon lemon zest, optional
1/4 teaspoon ground cinnamon
1 cup Greek yogurt
Good honey, for drizzling
1/2 cup chopped toasted walnuts.
Toss apricots with sugar, lemon zest, if using, and cinnamon. Let rest for a few minutes to bring juices out in apricots.
2. Stir yogurt until creamy. Divide half of it between two bowls or parfait glasses. Drizzle with a little honey and sprinkle with nuts. Spoon apricots into each glass, saving a few cubes to garnish tops. Repeat layering of yogurt, honey and nuts, then garnish with reserved apricot cubes.
from NY Times.