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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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