Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
250 g dried apricots (halved)
200 ml freshly squeezed orange juice
6 tsp runny honey
150 ml natural
15 g shelled pistachios (roughly chopped)
Place the apricots in a small saucepan with the orange juice and 2 teaspoons of the honey. Simmer for about 10 minutes or until soft and plump, then remove from the heat and allow to cool.
Divide the fruit and its juices between the glasses, then add the yoghurt, spooning it over the top of the fruit before drizzling each serving with 1 teaspoon of honey and scattering over the chopped pistachios.