2 oz golden caster sugar
14 oz ripe apricots, halved and stoned
few drops rosewater
Greek yogurt, to serve
handful pistachios, roughly chopped, to serve
Method
Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.