For the jelly

Cut 6 large seeded apricots into quarters and combine with 165g caster sugar, 300ml fresh orange juice and 300ml water in a medium saucepan and stir over low heat until sugar dissolves. Slowly bring to the boil then cover and simmer for 8-10 minutes or until apricots are tender.

Strain mixture over a bowl through a muslin-lined sieve, allowing the liquid to drip through without pressing.

Place 1/3 cup water in a small cup, add 2 tablespoons of gelatine then stand cup in a saucepan of simmering water and stir until gelatine dissolves. Place apricot mixture in a small saucepan, bring to a simmer, remove from heat, add gelatine mixture and stir until well combined. Cool slightly and pour mixture into 4 x 150ml jelly moulds, cover and refrigerate for 6 hours or overnight.

For the caramelised apricots

Cut 4 large seeded apricots in half. Place 1/2 cup caster sugar in a shallow bowl. Dip cut side of apricots in caster sugar to coat. Place under a hot grill, cut side up, for 3-4 minutes or until warm and caramelised.

To serve

Dip jelly moulds in hot water for 3-4 seconds, then turn onto serving plates and serve with caramelised apricots and a dollop of thick cream.