Gently combine all syrup ingredients except brandy over heat until sugar has dissolved then simmer for five minutes.

Add apricots and summer for five minutes or until just soft. Remove with a slotted spoon.

Gently boil syrup for five minutes to concentrate flavours. Cool slightly then return apricots and add brandy if desired.

Combine icing sugar and orange zest with cream.

Lightly toast slices of madeira cake under the grill.

Assemble onto dessert plate with apricots and orange cream and drizzle with a little of the syrup Serve for wonderful summer colour and flavour.