Nigel Slater’s recipe for apricots with French toast and pistachio mascarpone

An indulgent treat that tastes as good as it looks

Put 100g of caster sugar in a deep saucepan with 500ml of water. Halve a small lemon and add it to the pan, then bring to the boil.

Add 500g of apricots to the pan, let the syrup return to the boil, then lower the heat, partially cover the pan with a lid, and leave to simmer gently for about 15-20 minutes. The apricots are ready when soft and deep orange in colour.

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