Pan-Seared Apricots and Figs with Honey and Lavender
- TOTAL TIME: 25 MIN
- SERVINGS: 12
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.
- 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
- 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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