Cardamom-poached apricots with vanilla quark and pistachios on toast

These apricots are perfect for mornings when you’ve run out of jam. Apricots have the most gorgeous colour, but too often I find fresh ones taste quite bland, so this is one way of gently enhancing them. Cardamom is a much-used spice in my household – mostly in baking – and it works wonders on apricots, too. If you’re fortunate enough to have a glut, scale up the quantities of fruit, cardamom and honey to make a batch of poached apricots and keep them covered in the fridge for up to a week.