Lavender Scented Apricot Sauce

Sometimes apricots can be a little ’wooly’ textured and these are perfect to use for this deeply flavoured sauce. Serve chilled over good-quality vanilla ice-cream or pack into tiny pots and top with a thick crème fraiche.

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2. 1. Cut each apricot into 4 segments. Heap into a saucepan along with their stones,1 tablespoon of water and the sprig of lavender. Bring to a simmer over a gentle heat for about 8-10 minutes or until the fruit is tender and pulpy. Set aside to cool.
   
   2. Once cold, remove the stones and lavender and placing the remaining fruit into the goblet of a liquidizer. Sprinkle in the teaspoon of sugar then whizz to a smooth paste.
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4. Serve chilled.
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