Apricot turnovers

COOKING TIME 30–35 MINUTES

SERVES 6

450g (1lb) fresh, ripe apricots, stoned and quartered

Juice of 1 lemon

¼ tsp ground cinnamon

75g (3oz) caster sugar

450g (1lb) puff pastry

Flour, for dusting

1 egg

Vanilla ice cream, to serve

PUT THE APRICOTS IN A SAUCEPAN with the lemon juice, cinnamon, 50g (2oz) of the sugar and 1 tablespoon of water. Heat gently until the fruit has softened, stirring occasionally, then remove from the heat and leave to cool to room temperature.

PREHEAT THE OVEN TO 180°C (350°F), Gas Mark 4. Roll out the puff pastry on a floured surface, and cut out six 15cm (6in) squares. Place 3 tablespoons of the fruit mixture into the centre of each square. Beat the egg with a little water, and brush some of the egg mixture onto the edges of the pastry. Fold the pastry over to form triangles and press firmly to seal.

BRUSH THE TOP OF THE TRIANGLES with more of the egg mixture and sprinkle with the remaining caster sugar. Bake for 20–25 minutes until golden brown. Serve with vanilla ice cream.