Poached apricots with rosewater

Ingredients

• 50 g golden caster sugar 
• 400 g apricots ripe halved
• 3 drops rosewater 
• 2 servings greek yogurt 
• 1 handful pistachios roughly chopped

Equipment

• frying pan

Directions

1. Put the sugar into a medium pan with 150ml water.
2. 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.