12 firm but ripe apricots
1 teaspoon grated fresh ginger
1/3 cup honey
1/3 cup white wine
30 grams sesame seeds plus
1 tablespoon extra for sprinkling
35 grams ground almonds
¾ cup icing sugar
2 egg whites
2 tablespoons caster sugar
½ cup thick plain yoghurt
250 grams ricotta
24 cm cake tin
Preheat the oven to 180˚C.
Apricots: Combine the ginger, honey and white wine in a bowl. Place the apricots cut side up in a baking dish and spoon over the wine mixture. Roast for 10-12 minutes, basting once until soft but not falling apart. Cool.
Preheat the oven to 150˚C.
Grease the cake tin and line fully with baking paper.
Crisp: Put the sesame seeds, nuts and icing sugar in a food processor and blend together.
Beat the egg whites to soft peaks then add the caster sugar and beat until glossy. Using a large metal spoon, fold in the sesame seed mixture.
Spread evenly in the tin and scatter with the extra sesame seeds. Bake for 40-45 minutes until crisp and golden. Cool.
To assemble: Put the yoghurt and ricotta on serving plates. Place 3 apricot halves on top and drizzle with a little syrup from cooking the apricots. Break the crisp into rough pieces and scatter over the top. Dust with a little icing sugar. Serves 4
Store any leftover crisp in an airtight container for 3-4 days.