MAKE THE SYRUP: Gently heat the rosé and sugar together in a small saucepan, stirring until the sugar dissolves.

ADD THE APRICOTS AND VANILLA: Cut the apricots in half, and remove their stones, then add to the rosé. Use a teaspoon to scrape the seeds out of the vanilla pod, then add seeds and pod to the saucepan.

POACH THE APRICOTS: Cover with a round of baking paper (a cartouche, see notes) and a lid and simmer very gently for 5-10 minutes. This depends on how large and firm the apricots are. Check after 5 minutes and judge how much longer from there.

REDUCE SYRUP: When cooked, remove the apricots with a slotted spoon and set aside in a bowl. Bring the remaining syrup to a rolling boil, then turn the heat down and simmer for 10 minutes. Pour the hot syrup over the apricots and allow to cool to room temperature. Refrigerate until needed.

MAKE SHORTBREAD DOUGH: To make the shortbread, heat the oven to 180°C / 250°F / Gas 4. Cream the butter and sugar together until light and fluffy. Sift over the flour, cornflour and salt and add the vanilla extract. Stir until a loose dough forms, then turn out onto the benchtop and knead briefly until smooth.

BAKE SHORTBREAD: Line a 20cm (8 in.) round springform cake tin with baking paper, then press the dough lightly into the prepared tin. Bake in the preheated oven for 20-25 minutes until just beginning to brown. Remove from the oven, use a small, sharp knife to score the surface of the shortbread into fingers or diamonds, then allow to cool completely in the tin. When cool, cut into shape.

SERVE: Serve the poached apricots with a generous scoop of good quality vanilla ice cream and shortbread on the side.