This pudding is another Anissa Helou creation and will be served in the new shop. It's dead-simple to make; but try to use the best-quality dried fruit that you can find. You can buy pistachio slithers in Middle Eastern supermarkets; or else you could just use peeled pistachios.
200g good-quality dried apricots, soaked in cold water overnight
40-50g pistachio slithers
Put the apricots in a saucepan with double the volume of water, bring to the boil and simmer gently with a lid on for 30-40 minutes. Remove from the heat, then blend the apricots in a liquidiser with enough liquid to make a smooth purée (you can use the excess cooking liquid as a drink). Leave to cool. Serve in glasses with the pistachios scattered on top.