Poached apricots with rosewater

• golden caster sugar↗50g 50g
• ripe apricot↗400g 400g

  halved and stoned

• few drops rosewater
• Greek yogurt↗

  to serve

• handful pistachios↗

  roughly chopped, to serve

Step-by-step instructions

1. 1

   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.