As a soft fruit already, apricots can easily become overcooked and mushy during conventional cooking methods. Cooking them sous vide however, helps to preserve the original shape of the fruit – as the low temperature doesn’t break down the cell walls – and the vibrant colour, resulting in a striking addition to any dessert.

Instead of using a simple sugar syrup to cook the apricots in, the sugar can be replaced by honey or elderflower cordial or the water can be substituted for sweet wine, champagne, apple juice or even port.

Try adding herbs to the bag; thyme, rosemary, tarragon and lemon balm all work particularly well with the flavour of apricots, as does fragrant black tea.

Try Steven Smith’s simple yet delicious Apricot ice cream, compote and purée or Phil Howard’s summery dish of Poached apricots with honey ice cream and fresh almonds. Russell Brown serves his sous vide apricots with an almond sponge.