Vanilla-poached apricots with almond yoghurt cream

Prep 10 mins | Cook 10 mins | Serves 6

1 cup water
1 cup caster sugar
1 vanilla bean, halved lengthways
12 plump apricots, halved and stones removed
200ml thickened cream
34 cup thick Greek-style natural yoghurt
12 cup flaked almonds, toasted
Almond bread, to serve

Step 1 Combine water and sugar in a large saucepan. Use a teaspoon to scrape vanilla bean seeds into pan and add pod. Stir over medium heat until sugar dissolves. Cover and bring to the boil. Reduce heat to medium-low, add apricots, cover and simmer, stirring occasionally, for 5 minutes. Allow apricots to cool in syrup to room temperature or chill if preferred.

Step 2 To make the almond yoghurt cream, whip cream in a large bowl until soft peaks form. Fold through yoghurt and almonds.

Step 3 Serve poached apricots with almond yoghurt cream and almond bread.

Good for you ... Apricots

A source of dietary fibre, which is important to maintain the normal function of the intestine.

The deeper the colour of an apricot, the higher its content of beta carotene (which the body converts to vitamin A). Vitamin A is needed for normal vision.

A good source of vitamin C, which helps the body absorb iron.