Apricot compote with vanilla and bay

Combine the sugar and water in a saucepan over a low heat. Stir with a metal spoon until the sugar dissolves completely, then raise the heat under the pan and bring the syrup to a boil.

Meanwhile, split open the vanilla pod and scrape the tiny black seeds into the syrup, then add the husk of the pod and the bay leaves. Simmer for 5 minutes, until the syrup just starts to take on a golden hue.

Lower the heat to a gentle simmer and gently plop the dried apricots into the syrup. Add the sherry, if using. Cook for another 10 minutes, then set aside in a warm place until needed.

Meanwhile, combine the yoghurt or fromage frais and sugar in a mixing bowl and beat well to combine. Add vanilla extract to taste and cover and chill until ready to serve.

On serving, spoon your flavoured yoghurt or fromage frais into serving dishes. Discard the bay leaves and vanilla pod husk from the compote and spoon the compote over the creamy base, allowing 5-6 apricots per person. Chill any excess for use another day.