Apricots are a glut crop. There's nothing ... nothing ... and then suddenly whole punnets for 49p – it's so hard to resist! Poaching is such a forgiving way to cook them. It softens hard apricots and helps preserve them. During the month where apricots are in harvest, we can quite easily get through 1kg per week: with granola for breakfast, with creme fraiche for lunch, in a cake for dinner...
6 ROOTED Guatamalan Cardamom pods, lightly crushed
Tip the sugar, water and cardamom into a pan and bring to a rolling simmer, stirring from time to time so the sugar dissolves.
Meanwhile, halve and stone the apricots.
Add the apricots to the cardamom sugar syrup, bring it up to the boil and as soon as the liquid starts to bubble remove it from the heat and set aside to cool.
Store in a sealed jar or container, in the fridge for 5 days.
TIP: Don't let the apricot-cardamom flavoured sugar syrup go to waste. Put a tablespoon in the bottom of a champagne flute and fill with cava or prosecco, for a spiced bellini.