Alain Coumont's simple dessert delivers a lot of flavor without a lot of work. Try it with any combination of summer fruits, such as plums, peaches or raspberries, or use thyme instead of lavender. It's also delicious with crème fraîche or vanilla ice cream.
More Fruit Desserts
1/2 cup honey
2 1/2 tablespoons fresh lemon juice
1/4 teaspoon dried lavender blossoms
12 apricots, halved and pitted
18 fresh figs, halved lengthwise
12 mint sprigs, for garnish
How to Make It
In a large nonstick skillet, boil the honey with the lemon juice and lavender over high heat until reduced slightly, 1 minute.
Arrange the apricots in the skillet, cut sides down. Cook over high heat until just tender, 2 minutes; turn and cook until softened, 1 minute longer. Using a slotted spoon, transfer the apricots to plates.
Add the figs to the skillet and cook over high heat, turning once, until softened, 2 minutes. Spoon the figs and juices over the apricots. Garnish with the mint and serve.
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