Will you believe me when I say the color of this dessert was unintentional?
It´s about 2 hours before the World Cup Final and Amsterdam is bursting at the seams. The streets are overflowing with people in the most bizarre orange outfits. Until now I managed to ignore the whole thing - did not watch a single game - and really, could not care less about it. Still yesterday we had this orange-toned dinner, so I wonder if maybe subconsciously all that orange is affecting me?
Anyway, these apricots were lovely, and worth repeating on any day, no matter what sports event is on tv and wether you care about these things or not.
The oven is very kind to hard, woolly apricots that are unfortunately often the only ones we can buy here. I got the idea for roasting them with honey from here, but used a little dried lavender instead of the fresh tarragon. be very careful with the lavender, it can go from being intriguing and delicate to tasting like your grandmothers linen closet very quickly.
Honey and lavender roasted apricots a little dessert for 2
6 apricots, halved and pitted 2 tablespoons good, strong flavored honey 2 tablespoons water a pinch of dried lavender, crushed Creme fraiche, to serve
Preheat the oven to 200 C. Mix the honey with the water. Put the apricots, cut side up, in a small baking dish. Sprinkle over the lavender. Pour the honey syrup over the apricots. Roast for about 30 minutes, or until the apricots are soft and fragrant.
Cool, and serve with a dollop of creme fraiche. (Alternatively, serve warm with vanilla ice cream).