Heavenly Apricot Puree with a biscuit base

Ingredients:1/2 kilo of dried apricots - the slightly soft squeegy variety with a lovely apricot colour3/4 cup sugar1 star anise1/2 a cinnamon stick1 tsb orange blossom flower waterFor the topping: 3/4 cup of fresh whipped double cream with a tsp of vanilla extract or the seeds of 1/2 a vanilla bean added, slivered skinned apricot kernels or slivered skinned almonds and slivered pistachios.Honey to drizzle and ground cinnamon to sprinkleFor the base: 1/2 box of digestive biscuits - ground into crumbs and 1 tsbp of melted butter

Summer seemed so fleeting this year in London, we blinked and it was gone. Yes it’s like that every year and I still don’t know why we get so surprised when it passes us by. Though I shouldn’t complain, we have been blessed with an ‘Indian Summer’ in October.  The thought of a sub-continental summer takes me back to memories of those long hot summer days and nights (albeit some nights were minus any electricity and hence not so sultry but rather suffocating!), but nonetheless, the promise of a monsoon shower made it all worthwhile. Nothing reminds me more of the earthy, muddy after-rain smell in the air in Karachi than this dish. Not only is it cooling to the senses it’s also grounding to the soul. The apricots used originally are from the Swat Valley region of Pakistan, vibrantly orange and as sweet as the people of the land. Dried, they are honey laced and make a satisfying autumn/monsoon treat by themselves or eaten with almonds or apricot kernels. An addition of fresh cream in this dish creates a match made in heaven.  This is a famous Hyderabadi recipe that I have improvised. The biscuit base though is something I stole from my friend Dolly, who when she does cook, is fantastic! Recently we met after many years, not only did we pick up where we left off but she reminded me how creative a cook she is…(Dolly, hope you don't mind!)Method:1. Soak the apricots for 4-5 hours and then reserve the water. Using the same water, boil in a saucepan and add apricots, cinnamon stick and star anise and bring up to the boil. Now add the sugar and allow to dissolve completely. Taste and add more sugar if required. (There should be some sugar syrup left in the pan which you will need when making a puree.)2. Once the apricots taste cooked, take off the heat and allow to  cool slightly before pureeing in a food processor. Add the orange blossom water and then cover and cool in fridge for a bit.3. In a bowl mix the digestive biscuit crumbs with the butter and then pour into a deep glass serving dish and press down as you would for a cheesecake base then refrigerate for a bit.  Once the base has hardened a bit, pour the apricot puree followed by the whipped cream and then decorate with almonds or apricot kernels and pistachios. Drizzle with fragrant honey and sprinkle with a dusting of ground cinnamon.4. Serve chilled with fresh mint tea as a dessert or a mid-afternoon treat with a cup of Pukka Paki Chai (coming soon).Takes about 30 minutes to prepare (minus the apricot soaking time) and makes about 4-6 servings.