Ingredients

Instructions

  1. Squeeze the orange to extract its juice.
  2. Put the dried apricots into a small saucepan with the orange juice and water, bring it to the boil then simmer with a lid on for 10 minutes, adding the Grand Marnier towards the end of the cooking time.
  3. When the fruit is tender, puree the apricot mixture. Taste it, and add a splash more Grand Marnier if you wish. You should have a thick puree (although the exact consistency doesn't really matter; if it is runnier, you just get a runnier dessert!).
  4. Leave the apricot mixture to cool, then spread it neatly in a small glass serving dish.
  5. Spread the yoghurt evenly on top, making sure that all of the apricot mixture is covered.
  6. In a small bowl, mix the cinnamon and brown sugar, breaking up any lumps, then sprinkle this mixture evenly and thickly over the yoghurt so that the whole surface is covered.
  7. Place in the fridge for at least three hours, until ready to serve.
  8. The cinnamon-sugar dissolves into the surface of the yoghurt, creating a gorgeous dark syrup.