• 4 fresh apricots, washed and cut in half, pits removed
  • 1 cup water
  • ½ cup Apricot White Balsamic
  • 2 tablespoons 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


  1. Place apricots in a small saucepan and cover with water.
  2. Add apricot balsamic and honey and bring to a boil.
  3. Reduce heat to low and poach apricots for 4 minutes, then remove pan from heat and cool to room temperature. 
  4. Stir vanilla into apricots.
  5. Refrigerate apricots for at least a couple of hours, or overnight. 
  6. For each parfait, layer ½ cup yogurt, 1 Tbs pistachios, ¼ of the raspberries and ¼ of the drained apricots in a pretty glass.

*An original Carter & Cavero recipe adaptation from Seasons*