Poached King apricots with yogurt and caramelised almonds recipe 800ml water 500ml Greek yogurt Place the almonds in a pan on a low heat, stirring constantly. Do not leave them alone or they will burn. Once these have u toasted a little, add the icing sugar and continue to stir - they will caramelise very quickly. Once golden remove from the heat and transfer immediately to a plate or cold surface to allow the sugar to set. Split the vanilla pod on a square of greaseproof paper so that you don't lose any seeds, add the scraped pod to a medium-sized pan with the caster sugar and whole apricots and cover with the water. Bring to a gentle simmer for about five minutes to poach the fruits. Take care not to boil or overcook them. Once cooked, transfer to a bowl and allow to cool in the fridge for a few hours or ideally overnight. In a mixing bowl, whisk the vanilla seeds with the Greek yogurt. Place the fruits in a bowl along with a spoonful of the yogurt and sprinkle with the caramelised nuts. Garnish with mint to serve.