Instructions: Put the sugar and apricots into a saucepan with 1 litre of water.

Split the vanilla bean open lengthways with the tip of a knife then lay the halves of the bean. cutside up on a chopping block and using the blade of the knife scrape the tiny sticky seeds from the pod (theyll cling to the blade). Dip the knife into the water in the pan to release the seeds then toss in the empty pod.

Bring to a gentle bubble and poach the fruits for about 5 minutes then leave to cool in the vanilla syrup.

When cool remove from the syrup peel off the wrinkly skins (this can be a bit fiddly but is worth the effort; omit it if you havent got time) then halve the fruit and remove the stones.

Meanwhile set the pan of vanilla syrup over a medium heat and reduce by at least half to make a thin syrup and leave to cool.

Return the apricots to the syrup and refrigerate until needed.

Serve in big white bowl with a dish full of mascarpone (or whipped double cream)on the side and let everyone help themselves.

This is also great piled onto toast and dolloped with mascarpone covered with Italian robiola cheese or a soft cows milk cheese.

So simple yet so effective.

Serves 4

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