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.

Only registered users can rating. Please, Sign in or create an account
Copyright © 2016 U Select. All rights reserved.