Scrape the seeds from the vanilla pod and add the seeds and pod to a saucepan with the honey, cardamom pods and measurement water. Bring to the boil, stirring occasionally, until the honey dissolves.
Add the apricots and simmer for 2–5 minutes until just tender. Remove the apricots with a slotted spoon.
Boil the remaining syrup over a high heat for 6–8 minutes until reduced by about half, then strain.
Meanwhile, bring the milk to a boil in a separate saucepan, then slowly pour in the semolina and sugar, stirring continuously. Simmer and stir for 8–10 minutes until thickened and cooked. Add the nutmeg.
Spoon the semolina into 4 small bowls and add the apricots. Pour over the syrup and serve sprinkled with the pistachios.