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Apricot and lavender compôte
Makes 2 Desserts and puddings
Ingredients
- 300g apricots, halved and stones removed
- 80g golden caster sugar 1 vanilla pod, split
- 2tsp lavender flowers
Method
Put the apricots in a heavy- based pan and pour in 150ml water, then add the sugar, vanilla pod and lavender flowers. Slowly bring to a simmer, ensuring the sugar dissolves, and cook until the fruit has softened. Spoon into sterilised jars and keep in the fridge for 2-3 days, or freeze in small batches.
Serve with yoghurt or porridge, on toast or as a topping for desserts.
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