baked apricots with raspberries

Taken from the June 2005 issue of the BBC Good Food Magazine

ready in 30 minutes (plus cooling) serves 6

9 large apricots, halved and stoned
150ml white wine
1 tsp elderflower cordial
85g golden caster sugar
200g raspberries
yoghurt or creme fraiche and toasted pistachios, to serve

Heat oven to 180C / gas mark 4.
Put the apricots, cut-side up, in a baking dish.
Mix the wine and cordial together and pour over the apricots.
Sprinkle with the sugar and cook for 20 minutes until the apricots start to turn brown.
Leave to cool for five minutes then scatter the raspberries over the apricots and stir gently to coat the raspberries in the apricot juices.
Leave to cool and serve with dollops of yoghurt or creme fraiche and a sprinkling of pistachios.

Per serving: 124 calories; 2g protein; 26g carbs; 1g fat (no sturated fat); 3g fibre; 15g added sugars; 1g salt