Here in Switzerland apricots are in season – and they are the best in the world. They are also part of the orange ‘immunity-building’ food group. Simply dripping with sweet juice, each mouthful is a taste explosion.  They are also delicious baked as a healthy (ish) summer pudding. For those not being ultra healthy you can serve with creme fraiche, cream or ice cream. They are just as scrummy on their own however!

Serves 4

16-20 apricots – or more!
1-2 tbsp wild honey – use your discretion
handful blanched almonds
a little water

Halve and stone the apricots. Place in a large baking dish and drizzle with honey and add a splash of water to cover the bottom of the dish, but not more. Place in a medium oven until they are just going soft – they should be al dente as opposed to mush; then turn oven up high to caramelise the honey and toast the almonds.

Allow to cool and serve! Heaven.