Stone Fruit Soup

Place the whole almonds in a bowl and pour over the water. Let soak for 24 hours then place in a blender, blend until smooth then pass through a muslin cloth or jelly bag, squeezing out the excess moisture from the muslin.

Place the almond milk in a clean blender with the apricots and honey and blend until smooth. Pass through a fine sieve.

For the topping, heat the sugar in a deep pan until it is golden brown and bubbling. Carefully add the sesame seeds, pine nuts and almonds then pour the mixture onto a baking sheet lined with greaseproof paper and let cool. Break the cooled mixture into pieces with a rolling pin, place in a plastic bag and bash with the rolling pin until crumbly.