Slow-roasted apricots with pistachio crumble

Ready in 40 minutes Serves 8-10

10 apricots, halved, stones removed

1 egg white

2 Tbsp sugar

1 Tbsp honey

¼ tsp orange blossom water (optional) ¾ cup sliced almonds

½ cup pistachios, chopped

TO SERVE

Greek yoghurt, creme fraiche, or

non-dairy alternative

Preheat your oven to 150C fan bake. Place the apricot halves cut-side up in a shallow baking dish.

Combine all remaining ingredients in a small bowl; mixing well to ensure the honey is evenly distributed. Divide the mixture evenly over the apricot halves, spooning it into the apricot cavities.

Roast until the apricots are tender and the topping is golden (about 30 minutes). Roasted apricots are delicious warm, at room temperature or chilled. Serve alongside a spoonful of yoghurt or creme fraiche.

NOTE: We like making this at the beginning of the season with Moorpark apricots, as they have such an incredible flavour, but any fresh apricots will do. These keep well in a sealed container in the fridge for 4-5 days.

Match this with ...

Pask Small Batch Gimblett Gravels Viognier 2019 ($20)

If your only experiences with viognier have been sweet, bland, or blousy, then pull up your socks and button up your slacks because Pask’s 2019 vintage has energy to burn. 2019 was an exceptional year for any grape lucky enough to be growing in Hawke’s Bay’s Gimblett Gravels region, and that’s why this wine stamps classic apricot kernel and citrus prints across all the senses and launches lifted, vibrant, zesty layers of jasmine, roast nectarine, preserved apricot, and spicy luxuriousness across the nose and palate. pask.co.nz

— Yvonne Lorkin