About a dozen Apricots, cut in half with stones removed
2Tbsp golden caster sugar
A wine glass of Mead (I used Lindisfarne)
2 Star anise
1 Cinnamon stick
Chopped pistachios and creme fraiche, to serve
Heat the oven to 180C/fan 160C/gas 4. Arrange to Apricots cut side up on a baking tray, then scatter over the sugar, star anise and cinnamon stick. Pour the Mead into the tray and bake for 30-40 minutes - keep spooning the liquid over the fruit regularly. Serve with the chopped pistachios and creme fraiche.