Floating Olive Branch
Balsamic Poached Apricot Parfaits with Yogurt and Pistachios
Makes 4 parfaits


4 fresh apricots, washed and cut in half, pits removed
1 cup water
½ cup Seasons Apricot Infused White Balsamic
2 tablespoons Bee Raw honey 
¼ teaspoon pure vanilla extract
2 cups plain, whole milk, strained yogurt (e.g. Greek or Icelandic, we used siggi’s)
½ cup fresh organic red raspberries
¼ cup pistachios, roughly chopped


Place apricots in a small saucepan and cover with water. Add apricot balsamic and honey and bring to a boil. Reduce heat to low and poach apricots for 4 minutes, then remove pan from heat and cool to room temperature.

Stir vanilla into apricots. Refrigerate apricots for at least a couple of hours, or overnight.

For each parfait, layer ½ cup yogurt, 1 Tbs pistachios, ¼ of the raspberries and ¼ of the drained apricots in a pretty glass.