This is a showstopper, believe me. Grilled panettone topped with sozzled apricots, lavishly dolloped with orange cream and a decadent drizzle of honey. It is the most delicious dessert to serve when apricots are in season. If there are any leftover sozzled apricots, store in the fridge and have with cheeses or stir into yoghurt.

Ingredients

680g (about 18) ripe apricots, halved and pitted

Italian dessert poaching wine (below)

6 slices panettone or brioche, about

4cm thick

Orange cream honey (below), to drizzle

Italian Dessert poaching wine

240ml good Italian dessert wine

1 vanilla pod, split in half

2 tsp brown sugar

Orange cream

240ml crème fraîche

Grated zest of 1 orange

1 tbsp orange blossom honey

3 tbsp orange liqueur, such as Grand Mariner or Cointreau

Method

Italian Dessert poaching wine

I’m using an Italian dessert wine but you can absolutely use any kind of sweet wine, such as a Reisling. This is such a simple way to flavor fruit, especially if a little unripe. A versatile poaching wine, that can be used for any fruits.

Put all the ingredients in a non-reactive saucepan set over a medium-high heat. Bring to a boil, then immediately reduce the heat to a simmer. Cook for about 5-6 minutes, until the sugar is dissolved, then leave to cool. Yields 250ml

Orange cream

Flavouring creams and yoghurts can add a delicious layer to desserts. You can use fruits, spices, herbs, and wines to do it. Just have fun experimenting. You will not be disappointed.

Put all the ingredients in a glass bowl and whisk together. Cover and refrigerate until ready to use. Yields 300ml

1. Put the apricot halves in a non-reactive pan and add the Italian dessert poaching wine. Set the pan over a medium-high heat and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. You want the apricots to cook but still hold a little of their shape.

2. Remove the apricots from the pan with a slotted spoon and put in a ceramic bowl. Turn the heat back up to medium-high and simmer for about 5 minutes to reduce the poaching liquid by half, stirring frequently. Pour the syrup over the apricots.

3. Heat a gas or charcoal grill/barbecue to medium-high heat, or place a grill pan on the stove top over medium-high heat.

4. Grill the panettone or brioche slices for about 2 minutes per side, until toasted. Place each one on a plate and spoon the sozzled apricots, along with the juices, over each slice of toasted panettone. Dollop with the orange cream, drizzle with honey, and serve.