Serves six

150 g long-grain rice
1 litre full-cream milk
220 g sugar
Half tsp almond extract
12 fresh apricots
250 ml cream
4 tbsp ground almonds
Toasted flaked almonds
Amaretti biscuits to serve

Wash the rice, put it into a large pan and pour in the milk. Bring to the boil, then turn the heat down until the milk is barelysimmering.

Cook for about 45 minutes until the rice has completely disintegrated, the milk has been absorbed and the mixture is very thick, stirring occasionally to prevent the rice from sticking.

Stir in 100g of the sugar and the almond extract, turn into a bowl, cover with clingfilm and chill, preferably overnight.

Put the remaining 120g sugar and 250ml of water into a wide pan or frying pan.

Stir over low heat until the sugar dissolves, then bring tothe boil and let it bubble for two minutes.

Halve and stone the apricots and put them into the syrup, cut side down, and poach gently until they are soft but still hold their shape.

Transfer to a bowl, cover and chill.

Whip the cream until it stands in soft peaks.

The rice will have set quite firmly, so beat it with a fork until smooth, then fold in the cream and the ground almonds.

Spoon into glasses, sprinkle the tops with the toasted almonds and chill in the fridge until ready to serve with the apricots and some amaretti biscuits.