Drunken apricots with biscotti and cream

Method

1. Quarter the apricots and discard the stones. Put the apricot quarters into a bowl and pour over the wine. Cover with cling film and chill for at least 24 hours (see Make Ahead). The next day, divide the apricots among 4 clean sealable jars. Divide half the wine evenly among the jars (strain and keep the rest to pour over fruit sorbets). Seal and chill.
2. Lightly bash the pistachios in a pestle and mortar or roughly chop, then put with the broken biscotti in a sealable tub. Put the cream in a sealable bottle and keep chilled with the apricots in a cool box. To serve, drizzle cream over the apricots and top with the biscotti and pistachios.