Preheat the oven to 200°C.
Arrange apricot halves, cut side up, on a roasting tray.
Cook caster sugar in a hot frying pan for two minutes until it forms a light caramel.
Swirl orange juice and 25g of butter into the caramel to combine.
Sprinkle chopped nuts over the apricots and pour over the hot orange caramel.
Roast the apricots in the oven for five minutes.
Add 200g of raspberries to the tray and roast for another two minutes.
Place a scoop of vanilla ice cream in the center of four plates.
Arrange five apricot halves around each scoop and drizzle with the remaining caramel and raspberries.