250g ready-to-eat dried apricots
25g blanched almonds
1 tablespoon runny honey
2 large oranges
1 teaspoon vanilla essence

Use a small sharp knife to make a slit in each apricot, push an almond inside as a replacement stone. Put the apricots in to a small pan with the honey and a few thin strips of orange peel, and the juice of the two oranges. Add a teaspoon of vanilla essence (i found a bottle with vanilla seeds, which adds a delicate speckle to the gold).

Allow to simmer very gently for 30 minutes, by which time the apricots will be fat, soft and very juicy. Allow to cool. Perfect served cold from the fridge, with cream.