RCI-DS.004.0305.001
Warm Apricots with Raspberries and Lavender
.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- ripe apricots12 to 16 unithalved
- (substitute)
- stems fresh lavender1 or 2 unitflowers separated
- lavender1 tspwildflower honey or granulated sugar
- 1/2 tsp
- Few drops fresh lemon juice1 unit
Method
1
Halve and pit the fresh apricots, then rinse the raspberries gently under cold water and pat them dry with a paper towel.
5 minutes
2
Combine granulated sugar with water in a small saucepan over medium heat, stirring until the sugar fully dissolves to create a simple syrup.
3 minutes
3
Add a small handful of dried culinary lavender to the syrup and reduce the heat to low, allowing the lavender to steep and infuse its floral aroma into the liquid.
5 minutes
4
Strain the lavender from the syrup using a fine mesh sieve and discard the spent flowers, leaving a fragrant, clear floral syrup.
2 minutes
5
Arrange the apricot halves cut-side up in a shallow baking dish or oven-safe pan, then scatter the raspberries evenly among them.
3 minutes
6
Drizzle the warm lavender syrup generously over the fruit, ensuring each piece is lightly coated so the natural juices are gently drawn out during cooking.
2 minutes
7
Place the dish in a preheated oven at 375°F (190°C) and bake until the apricots are tender and warmed through and the raspberries have softened slightly.
15 minutes
8
Remove from the oven and allow to rest briefly before serving warm, spooning any accumulated juices over the fruit as a natural sauce.
3 minutes