Apricot & pistachio pavlova

Make meringue but before baking sprinkle over 25g of the chopped pistachios.

Stone & roughly chop 200g of apricots. Puree then push through a sieve. Stir in orange liqueur and sweeten with 3 tbsp icing sugar

Whip the cream and spoon over the meringue

Cut the remaining 450g apricots in half and take out the stone and then quarter. Scatter them over the whipped cream along with the remaining pistachios. Dust with icing sugar and serve with the apricot puree