Ingredients

• 10 apricots
• halved
• 225g/8oz caster sugar
• 1 orange
• juice only
• 25g/1oz butter
• 25g/1oz Marcona almonds
• roughly chopped
• 25g/1oz hazelnuts
• roughly chopped
• 25g/1oz pistachio nuts
• roughly chopped
• 200g/7oz raspberries
• 500ml/18fl oz vanilla ice cream

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Place the apricots
• cut side up
• onto a roasting tray.
• Heat a frying pan until hot
• add the caster sugar and cook for two minutes until you have a light caramel.
• Add the orange juice and butter and swirl to combine.
• Sprinkle the nuts over the apricots
• then pour over the orange caramel and toss lightly to combine.
• Place in the oven and roast for five minutes.
• Add the raspberries and return to the oven for two more minutes.
• To serve
• arrange a ball of vanilla ice cream in the centre of each of four plates.
• Place five apricot halves around the edge of each ice cream serving
• then spoon over the caramel and raspberries. Serve immediately.