This recipe appears in:Serious Entertaining: A Fruity Brunch From the Pastry Dungeon: Apricot Breakfast Popsicles
Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom, and yogurt are sweetened naturally with honey and make for a lovely way to start your day.
Note: My popsicle molds are very small, so I got about 7 pops out of this recipe. If you have bigger molds, you will get 4 or 5. If you don't own any reusable popsicle molds, pour the mixture into small paper cups and freeze for an hour or two until firm but not completely frozen, then insert a wooden popsicle stick into the center of each and finish freezing.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
- 8 apricots, halved and pitted
- 2-4 tablespoons honey
- 4 cardamom pods, slightly crushed, plus more ground to taste
- 3/4 cup plain yogurt
Place rack in center of oven and preheat oven to 400°F. Place apricots cut side up in a 9- by 9-inch baking dish and drizzle with 2 tablespoons of honey. Scatter cardamom pods on top of apricots and roast for 15-20 minutes, until juices bubble up around edges of pan. Flip each piece of apricot and continue to roast for another 5-10 minutes, until completely soft and cooked through. Allow to cool fully, then remove cardamom pods.
In a medium mixing bowl, stir together yogurt and contents of baking dish. Add more cardamom and honey to taste. Pack into popsicle molds, insert sticks and freeze overnight.