1. Put apricots in a pot with water, sugar, orange juice, cinnamon stick, star anise and cardamom pods. over medium-low heat.
2. Simmer for approximately 15 minutes and then remove from the heat and let the mixture cool.
3. Slice 30 slices (about 450 grams) of Castello Aged Havarti.
4. Arrange a slice of cheese and a pickled apricot on each of the 30 thin pieces of toast or crackers.
5. Drizzle a little of the brine from the apricots on top and serve.