Heat the oven to 180°C, 350°F, Gas Mark 4.
For the sorbet, roughly chop 8 of the apricots into small cubes, and cook with the caster sugar until softened. Add the saffron and cook for a further 3-4 minutes. Set aside and allow to cool. Place in an ice-cream maker or alternatively freeze in a freezer stirring every half an hour until set.
For the sweet saffron dressing, add the 8 Saffron strands to the water, mix with the two oils, then add the caster sugar and the seeds from the vanilla pod if desired.
For the hazelnut crunch, cream all the ingredients together. Spread the mixture on a baking sheet and leave to one side for 30 minutes before placing in the oven for 15-20 minutes. When cooked, leave to cool before crumbling roughly.
Cube the rest of the apricots and arrange on a plate. Pour the saffron vinegar over liberally and place a spoonful of apricot sorbet on top, sprinkled with the hazelnut crunch.