Cut 6-7 apricots in half and remove stones. Place, cut side up, in a shallow casserole dish, sprinkle over the juice from ½ orange
and then drizzle over 3 Tbs runny honey (you can warm it in a microwave to make it runnier!). Bake in a 180°C oven for about 30 minutes,
basting from time to time, until softened and the juices are sticky. Let cool and whizz to a purée in a food processor.
Beat 500g ricotta cheese until light and fluffy, then beat in the apricot purée. Whisk 200 ml double cream until stiff and fold this into
the apricot ricotta mixture. Taste for sweetness – the honey should have provided enough, but it will depend on how ripe the apricots are.
Spoon into glass serving dishes, and chill for a couple of hours. Serve decorated with a few fresh raspberries and a dusting of icing sugar.
This will make about 4-5 servings.