In this monthly column, @alexandradudley shares delicious recipes for chic entertaining. This time, it’s an Italy-inspired menu, featuring her Rosemary, Vanilla-Baked Apricots With Whipped Yoghurt Cream... INGREDIENTS 8-10 apricots 1 vanilla pod Juice of 1 orange 2 tbsp of runny honey 4-5 sprigs of rosemary 150g of Greek yoghurt 150g of double cream Amaretti biscuits to serve METHOD Preheat the oven to 180°C Fan setting. Halve the apricots, removing the stones and place them into a deep roasting dish. Slice through the vanilla pod and scrape half the seeds into the apricots, add the rest to a medium-sized mixing bowl with the yoghurt. Squeeze the juice of an orange into the apricots, drizzle over the honey, add the rosemary sprigs, and toss well to combine. Then place the apricots cut-side up, dot the rosemary between and add the vanilla pod. Bake for 25 minutes until the apricots are soft but still hold their shape. Allow them to cool. For the whipped yoghurt cream, add the cream to the bowl with the yoghurt and the remaining vanilla seeds and whisk until smooth peaks form. To serve, spoon the yoghurt onto a serving dish, top with the apricots and any cooking juices, crush over amaretti biscuits and add fresh rosemary sprigs.