Syrian apricot and orange blossom nougat

Preheat the oven to 100°C, gas mark ½. Line the base and sides of a 23cm x 13cm loaf tin with baking paper.

To make the apricot layers, place the apricots, 1 tsp of orange blossom water and hot water in a blender and blitz until smooth. Spread the mixture onto a large baking tray and dry in the oven for 2 hours. Allow to cool then cut the apricot slab into two layers to fit the dimensions of the tin. Place one layer in the tin.

To make the nougat, place the glucose, honey and vanilla extract in a saucepan over a low heat until melted, then add the caster sugar and stir until the sugar has completely dissolved and the syrup is translucent.

Bring the syrup to a boil and simmer until it reaches 130°C on a thermometer.

Separate the egg yolk from the white. Place the egg white in a bowl and start beating it with an electric whisk to form stiff peaks so that by the time the syrup reaches 140°C you’re ready.

Gently pour the hot syrup in a steady stream down the side of the bowl into the stiffly-beaten egg white. Beat for 1 minute or until thick, glossy and slightly cooled then slowly add the butter and olive oil. Whisk in the remaining orange blossom water.

Working quickly, stir in the pistachios then spoon the mixture into the loaf tin .

Top with the remaining apricot layer and press down to form an even slab of nougat.

Allow to cool and set completely for 2-3 hours. 10 Slice into bars or squares using a sharp serrated knife. Immediately wrap the nougat in baking or wax paper and store in a cool, dry place in an airtight container.