Lavender poached apricots

Lavender poached apricots

By
From
The Herb & Flower Cookbook
Serves
2
Cooking time
15 mins

This breakfast is lovely, as it is sweet and light. You can make larger quantities at a time if you like, just keep them in a container in the fridge for up to a week. Be sparing with the lavender, as you want it to add to the flavour of the fruit rather than overpower it. You could also add some fresh berries; I find that a few raspberries work well.

Ingredients

Quantity Ingredient
150g apricots
1 tablespoon caster sugar
1 sprig lavender
greek yoghurt, for serving

Method

  1. Halve and stone the apricots. Place the apricot halves into a small saucepan with a lid and add 50 ml cold water, the sugar and the flowers from the sprig of lavender (if you’re using dried lavender, ½ teaspoon will do).
  2. Bring the apricots to the boil, then cover them with a lid and reduce the heat. Let them simmer for about 15 minutes or until soft. remove the fruit with a slotted spoon and share between two bowls. Add a dollop of Greek yoghurt to each serving and drizzle a little of the cooking juices over the top. Serve immediately.

Substitute the lavender with...

  • Rosemary, mint or violet petals.
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