410–420 g (13 1/3–13 3/4 oz) can apricot halves in juice or syrup, drained and sliced
pistachio nuts, crushed (optional)
Pour the cream into a small saucepan and heat until hot, but not boiling. Meanwhile, finely chop or coarsely grate the white chocolate and place it in a heatproof bowl. Pour the hot cream over the chocolate and stir until the chocolate has melted and the mixture is smooth.
Toast the sweet waffles according to the packet instructions and arrange on serving dishes. Drizzle over a little cream and top with slices of apricot. Scatter over a few crushed pistachio nuts to decorate, if using, and serve with extra chocolate sauce.