Serves - 4 to 6

Ingredients

For the compote (Cooked insyrup):

• 225g dried apricots

• 275ml water

• 75ml apple juice

• Juice of 1 lemon

• 1 broad strip lemon peel

• 1 broad strip of orange peel

• 75ml agave syrup

• crushed seeds of 4 cardamom pods

For the saffron honey:

• Generous pinch saffron stamens

• 100ml orange-blossom honey

• ½ tbsp orange-flower water

To serve:

• 250g thick Greek yogurt

• 2 tbsp chopped pistachios

Instructions

Put everything for the compote into asaucepan and bring slowly to the boil. Immediately turn down to a simmer andcook the apricots for 10 to 15 minutes. It's important that you keep an eye onthem -some dried apricots are much softer than others, and you don't want tocook them until they have all fallen apart (though it's fine if some of themdo). Sometimes it takes 10 minutes for them to soften and plump up, sometimesquite a bit longer. You should end up with fat apricots in syrup. If you findthat the syrup is a bit thin, remove the apricots with a slotted spoon and boilthe juices until they thicken slightly, then add the apricots again. Allow tocool in the syrup before putting into a bowl and leaving overnight. You cankeep the apricots, covered, in the fridge for a week.

It's best to prepare the honey the daybefore, too, as the saffron continues to flavour it. Put 2 tbsp boiling waterinto a bowl and add the saffron. Stir well to release the saffron's colour andflavour, then add to the honey along with the flower water. Mix together, thencover and leave overnight.

To serve, put the apricots onto plates(removing the strips of peel) and top with some of the yogurt. Spoonon thesaffron honey and scatter on a few pistachios to finish.