Select plump fruit with a hint of delicate perfume and rich golden-orange skin; avoid any that are greenish-yellow as they will be tasteless. Remove the stone before cooking as it is very bitter. Unless you plan to eat them immediately, choose slightly firm examples and let them ripen in the fruit bowl. Generally, the stronger the colour, the sweeter the apricot.
6 large seeded apricots
165g caster sugar,
300ml fresh orange juice
1/3 cup water
2 tablespoons of gelatine
4 large seeded apricots
1/2 cup caster sugar
dollop of thick cream
For the jelly
Cut 6 large seeded apricots into quarters and combine with 165g caster sugar, 300ml fresh orange juice and 300ml water in a medium saucepan and stir over low heat until sugar dissolves. Slowly bring to the boil then cover and simmer for 8-10 minutes or until apricots are tender.
Strain mixture over a bowl through a muslin-lined sieve, allowing the liquid to drip through without pressing.
Place 1/3 cup water in a small cup, add 2 tablespoons of gelatine then stand cup in a saucepan of simmering water and stir until gelatine dissolves. Place apricot mixture in a small saucepan, bring to a simmer, remove from heat, add gelatine mixture and stir until well combined. Cool slightly and pour mixture into 4 x 150ml jelly moulds, cover and refrigerate for 6 hours or overnight.
For the caramelised apricots
Cut 4 large seeded apricots in half. Place 1/2 cup caster sugar in a shallow bowl. Dip cut side of apricots in caster sugar to coat. Place under a hot grill, cut side up, for 3-4 minutes or until warm and caramelised.
Dip jelly moulds in hot water for 3-4 seconds, then turn onto serving plates and serve with caramelised apricots and a dollop of thick cream.