Sweet and saffron-scented, these apricots are gorgeous with low-fat Greek yoghurt. You can also use tinned apricots in winter.
250ml/8¾fl oz cold water
50g/1¾oz caster sugar
1 cinnamon stick
small pinch saffron strands
1 tbsp honey
12 apricots, halved
150g/5¼oz tub Greek yoghurt
50g/1¾oz pistachios, crushed
Put the water, sugar, cinnamon stick, saffron and honey into a pan and heat until the sugar has dissolved.
Simmer gently for five minutes before adding the apricots. Simmer for a further five minutes. Remove from the heat and discard the cinnamon stick.
Serve the apricots warm on a bed of yogurt, and drizzle over the syrup.
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