Ingredients

6-8 apricots
halved and stoned
2 tbsp apricot jam
2 tbsp dessert wine
such as Sauternes, or water
100ml crème fraîche
150ml pot natural yogurt
1 tbsp icing sugar
8 ready-made mini meringues

Method
step 1
Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy – the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.

step 2
Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.