SOMETHING FOR AFTERS
AMBROSIAL APRICOTS
SERVES 6
250ml mild runny honey
120ml water
2 lemons
12 apricots, halved and pitted
40g pistachios, coarsely chopped
■ Combine the honey and water in a saucepan and set over a medium heat. Pare off the zest of 1 lemon in thick strips, add to the pan, then squeeze in the juice of both lemons. Bring to the boil and, when the syrup begins to bubble, reduce the heat.
■ Add the apricot halves and poach for 5-6 minutes until soft (you may need to cook them in batches). You can tell if the fruit is done by piercing the hollow where the stone once was with a fork or knife; there should be little or no resistance. Once cooked, lift the apricots out of the syrup with a
