•  1½ tablespoons orange zest
•  ½ cup (125ml) freshly squeezed orange juice
•  ⅓ cup (80ml) water
•  1 cup (220g) white sugar
•  1 stick cinnamon
•  4 apricots, stoned and sliced
•  4 plums, stoned and sliced
•  1 store-bought sponge cake
•  300ml double (thick) cream

  Combine the orange zest and juice, water, sugar and cinnamon in a frying pan over medium-high heat and stir to dissolve the sugar. Simmer for 4 minutes or until syrupy. Add the apricot and plum and carefully cook for 1 minute each side. Set aside to cool slightly.
   To serve, trim sponge and cut into 4 squares. Halve each piece horizontally. Place sponge bases on serving plates and drizzle with a little fruit syrup and cream. Top with sponge tops. Spread with cream, top with apricot and plum slices and drizzle over syrup. Serve immediately. Serves 4.