Summer in a bowl

There must be some sort of chemical reaction that accounts for the immeasurable improvement that comes when you cook fresh apricots. They go from woolly and blandly peachy to fiery, flavoursome bundles of joy. These, simmered in a splash of orange juice with some star anise, cloves and orange flower water have been my breakfast for the last week. I intend to try them out on top of a tart filled with cardamom-infused creme patisserie, or on top of a sort of sticky-toffee-pudding type cake, made with lots of dates. Because they become so sharp and zesty when cooked, they need some sort of blandly sweet accompaniment. Not that they necessarily need any accompaniment - I've found myself eating them from the bowl with a spoon. Good with ice cream, too.