Peel and wash the fennel. Wash the apricots, halve them and seed them. Crush the coriander seeds.

Squeeze the oranges. Heat the olive oil in a frying pan. Salt the fennel and fry on all sides until light brown. Add the crushed coriander seeds, a pinch of Espelette pepper and the juice from the oranges. Bake for 8 minutes over medium heat, turning the fennel occasionally. Then add the half apricots and cook for another 5 minutes over medium heat.

Taste and season. Place the fennel and the apricots in the dish or on the plates. If the sauce is too fluid, reduce the sauce slightly and pour over the fennel and apricots.

Variation: add white almonds.