Lavender Apricot Compote

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/4 cup sugar
• 1 pinch salt
• 2 lbs apricots
• 2 teaspoons lavender

Recipe

• 1 melt the butter in a large pan over medium-low heat. sprinkle with sugar and let it melt without stirring for 3-5 minutes, until blonde and lightly caramelised. add the salt and apricots and stir to coat. cover and cook until tender, about 8 minutes.
• 2 remove the fruit from the skillet with a sloted spoon and set aside in a large bowl, leaving as much of the cooking juices as you can in the pan.sprinkle the lavender over the juices, turn the heat to medium-high, and cook uncovered until thick and syrupy, 4-5 minutes, stirring regularly. (i leave the lavender buds in the compote, but if you think you might be bothered by them, strain the reduced juices through a fine-mesh sieve into a bowl. discard the lavender, and return the juices to the pan.).
• 3 return the apricots to the pan and stir delicately to coat. let cool until slightly warm or at room temperature. serve with ladyfingers or thin butter cookies.