Method

• 1.
  Halve the apricots and discard the stones. Place the caster sugar, vanilla beans and seeds and 500ml (2 cups) water in a saucepan over low heat, stirring until the sugar dissolves. Add the apricots and simmer gently for 8-10 minutes (this will depend on the ripeness of the fruit).
• 2.
  Transfer apricots to a serving bowl, then return the saucepan to the heat and bring to the boil.
• 3.
  Boil rapidly until the liquid has reduced by half, then pour over the apricots and set aside to cool.
• 4.
  Place the ricotta, icing sugar, rum and coffee in a bowl and beat with a whisk until well-combined. Refrigerate until ready to serve.

• 5.
  Serve the apricots with a spoonful of the ricotta dolce. (Any remaining ricotta dolce can be kept in the fridge for up to 3 days. It is delicious spread on toast for breakfast).