Simple, sublime, never fails to bring forth 'ohhs and ahhs'.
8 apricots, ripe but firm Soft brown sugar for sprinkling Small strips of lemon peel Butter 100ml (3-4 fl oz) fruity dry white wine
1 Cut fruit in half through their natural indentations, twist, then pull apart and extract stones. Lay fruit in a shallow baking dish line with baking (parchment) paper, cut side up. Put a small piece of lemon peel in each piece of fruit and sprinkle with brown sugar. Top with a sliver of butter. Pour the wine into the tin, but not over the top of the apricots.
2 Bake apricots for about 15 minutes, or until tender, in an oven preheated to 180°C (350°F).