1 lb. dried apricots, halved, pits reserved
½ cup honey
¼ cup fresh lemon juice
¼ tsp. almond extract
⅛ tsp. kosher salt
Bring apricots, honey, juice, and 4 cups water to a boil in a 2-qt. saucepan. Reduce heat to medium; cook, stirring occasionally, until apricots are tender and sauce is slightly thickened, 25-30 minutes. Let cool slightly and transfer to a blender along with extract and salt; purée until smooth.
Swirl this into vanilla or plain yogurt.