6- 8 apricots, halved and stoned
2 tbsp apricot jam
2 tbsp dessert wine or water
100 ml crème fraiche
150 ml pot natural yoghurt
1 tbsp icing sugar
8 ready-made mini meringues
- Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy – the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.
- Mix the crème fraîche, yoghurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.