Apricot and lavender compote recipe
Ingredients
350g (12oz) ripe apricots
50g (2oz) caster sugar
pinch dried lavender flowers
Cut the apricots in half and remove the stones. Place in a small pan with sugar, lavender and 150ml (5fl oz) water. Bring to the boil then simmer gently for 5-10 minutes, or until the fruit has softened, stirring occasionally with a wooden spoon. Pour into plastic containers and chill. Use within 2-3 days. Serve on buttered scones, over Greek yogurt, with vanilla ice cream or freeze for up to 3 months. Some products in this recipe are seasonal and so may not be available to buy online all year.
