Balsamic Poached Apricot Parfaits with Yogurt and Pistachios
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.