0.0 0

Pan-Seared Apricots and Figs with Honey and Lavender

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 creme fraiche or vanilla ice cream.


slideshow  More Fruit Desserts


  • Total Time:
  • Servings: 12

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 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


  1. In a large nonstick skillet, boil the honey with the lemon juice and lavender over high heat until reduced slightly, 1 minute.
  2. 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.
  3. 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.
Contributed By Photo © Martin Morrell Published August 2009

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


472297 2013-12-06 Alain Coumont fall|summer|barbecue-cookout|christmas|dinner-party|easter|mothers-day|desserts|12|fast|healthy|staff-favorite|vegetarian august-2009,Alain Coumont,Le Pain Quotidien,fruit dessert,pan seared apricots,cooked figs,dessert recipe,honey and lavender recipes,pan-seared-apricots-and-figs-with-honey-and-lavender 472297