Apricot Salad with Orange Flower Water and Pistachios

Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for one minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter.

Put the sugar and honey in a saucepan with 1/2 cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with crème fraîche on the side if you like.