Waffles with Poached Apricots, Blueberries & Yogurt

Halve and pit the apricots.

Add apricots to a saucepan with water and granulated sugar. Simmer gently for 8–10 minutes until soft and glossy.

Remove apricots and reduce the poaching liquid slightly to form a light syrup.

In a bowl, whisk eggs with whole milk and melted unsalted butter.

Add plain flour, baking powder, and salt, whisking until smooth.

Preheat a waffle iron and lightly grease if needed.

Cook waffles until golden and crisp.

Serve waffles topped with poached apricots, blueberries, and a spoon of Greek yoghurt.

Drizzle with apricot syrup and garnish with mint if desired.