Serves 4-6
1kg apricots
4 cinnamon sticks
300g granulated sugar
2 tsp rosewater (optional)
Chilled crème fraîche or clotted cream, to serve

Halve the apricots, then extract and smash 8 of the pits (put between sheets of kitchen paper and hit with a wooden board). Skin the interior white kernels, discard skins and slice the kernels. Crush the cinnamon sticks into long shards. Add to a deep pan with 300ml water and the sugar. Bring to the boil. Add the apricot halves to the syrup and reduce heat to simmering. Cook for 3-5 minutes until the fruit softens. Transfer the fruit to serving dishes, using a slotted spoon. Leave the cinnamon in the syrup and boil to reduce, uncovered, for 3-4 minutes. Stir in the rosewater, if using. Ladle the syrup and cinnamon over the apricot halves. Scatter some of the almondy apricot kernels over and serve warm or cool but do not chill. Put a bowl of the chilled cream at the side for guests to serve themselves.

SEPTEMBER 2009
RECIPE CLARE FERGUSON
PHOTOGRAPH TARA FISHER