Instructions: In a large bowl, cover apricots with boiling water and let stand 30 seconds. Drain and peel apricots; cut each in half and discard the pit.

In a heavy saucepan, heat water and lemon rind to boiling over high heat. Add all but 3 apricot halves to water and reduce heat to low. Cook apricots about 5 minutes. Cool in the water to room temperature.

Divide half of the apricots into six stemmed glasses or dessert dishes. Cover each with 1/4 cup yogurt. Top with remainder of the cooked apricots and then the yogurt. Cut the remaining 3 raw apricot halvess into thin slices and garnish the desserts along with fresh mint sprigs. Serve immediately.

This recipe yields 6 servings.

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