Method

• 1.
  To poach the apricots, place Sauternes, lime half, vanilla, sugar and 2 tbs water in a large, deep frypan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook, stirring occasionally, until the sugar has melted and the liquid boils.
• 2.
  Remove the pan from the heat and place the apricots in the hot liquid, cut-sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20-40 minutes, depending on how ripe they are), flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard the lime.
• 3.
  Return the saucepan with the syrup to medium-high heat and simmer for 5-6 minutes, until reduced to about 70ml. Set aside at room temperature until ready to serve.
• 4.
  For the pistachio and amaretto mascarpone, combine pistachios, amaretti biscuits and sugar in a small bowl. Add three-quarters of this mixture to a medium bowl with the mascarpone, (reserving the remaining crumble to serve). Mix until combined, then fold in the whipped cream.
• 5.
  To serve, divide apricots and pistachio and amaretto mascarpone between four bowls. Pour the syrup over the apricots and sprinkle the remaining pistachio and amaretti crumble over the top.
• 6.
  Finish with orange blossom water and lime zest, and serve.