Bring the water to the boil and pour over the halved apricots. Leave to soak overnight.

The next day, pour the apricots and the soaking water into a saucepan, add the sugar, honey, cinnamon stick and lemon juice.

Place a plate on top to ensure all ingredients are submerged under the water and gently poach for 30-45 minutes until apricots are very soft – do not boil.

Remove the apricots from the poaching syrup and set aside to cool.

Bring the syrup to the boil, and reduce the liquid for about 20 minutes until slightly thick.

Remove the cinnamon stick and pour the syrup into a clean container to cool.

Pour the syrup over the apricots at room temperature, and serve with good quality vanilla ice cream.