- 50g golden caster sugar
- 400g ripe apricots, halved and stoned
- few drops rosewater
- Greek yogurt, to serve
- handful pistachios, roughly chopped, to serve
TipIf you want to use a slow cooker...
Leave this to simmer in a slow cooker. Simply tip in the apricots, sprinkle over the sugar and splash over 100ml of water. Cover and cook on Low for 2 hours until the apricots are soft. Take off the heat, splash in the rosewater and cool. Serve spooned in glasses as above.