Seeds from 4 cardamom pods
Finely grated zest and juice of 1 orange
8 tbsp Bonne Maman Peach Conserve
150ml Cointreau or peach schnapps
2 ripe peaches, halved, stoned and cut into thin wedges
2 ripe apricots, halved, stoned and cut into thin wedges
Fresh mint sprigs
75cl bottle sparkling dry white wine
1. Pound the cardamom seeds to a fine powder in a pestle and mortar. Transfer to a small saucepan and add the orange zest and juice and the conserve. Cook over a low heat until the conserve has dissolved. Stir in the Cointreau or peach schnapps and fruit and allow to cool completely.
2. Transfer all the fruit to an airtight container. Spoon the fruit into glasses, add mint sprigs and pour over the wine to serve.