Roast apricot and orange-blossom fool recipe 600g (1lb 4oz) apricots, halved and stoned 75ml (2¾fl oz) water or white wine 1 tsp vanilla extract 115g (4oz) granulated sugar 300ml (10fl oz) double cream 5 tbsp orange-blossom honey, plus extra to serve 3 tsp orange-flower water 4 tbsp Greek yogurt unsprayed rose petals or toasted almond flakes, to serve Put the apricots in a gratin dish in which they can lie snugly in a single layer. Add the water or wine mixed with the vanilla, then sprinkle the sugar all over. Roast in an oven preheated to 190°C/375°F/gas mark 5 for 45 minutes or until the apricots are completely soft and slightly caramelised in places. Leave in their juices to cool, then purée in a food processor. Whip the cream - don't let it get too stiff - then stir in the honey and flower water. Add the yogurt. Now combine the cream with the purée, but don't mix it so much that you lose the bright orange of the apricots; leave it slightly marbled. Spoon into glasses. Drizzle with a little more honey and sprinkle with rose petals or almond flakes just before serving.