Heat the oven to 180°C/Gas Mark 4. Chop the unripe apricots into small cubes.
Make the sorbet: cook the roughly chopped ripe apricots with the caster sugar until stewed. Add the 8 strands of saffron and mix with the stewed fruit for 3-4 minutes. Set aside. Put in the ice-cream maker before serving.
Make the sweet saffron dressing: add 8 strands of saffron to six drops of water, and mix the two oils. Mix the saffron water with the oils as if to make a vinaigrette, then add the tsp of caster sugar. You may also add the seeds of half a vanilla pod.
Make the crumble: Cream all the ingredients together. Spread the mixture on a baking sheet and leave aside for 30 minutes before putting in the oven at 180°C/Gas Mark 4 for 15-20 minutes. When cooked, leave to cool before crumbling roughly.
Arrange the unripe apricots cubes on a plate. Pour the saffron vinegar over liberally and place a spoonful of barely frozen apricot sorbet on top, sprinkled with crumble.
