Pan-Seared Apricots and Figs with Honey and Lavender
Recipe from Food & Wine

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.


Pan-Seared Apricots and Figs with Honey and Lavender
Martin Morrell

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Servings: 12
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Figs, Fruit, Seasonal, Summer
 
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Ingredients
  • 1/2  cup
    honey
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  • 2 1/2  tablespoons
    fresh lemon juice
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  • 1/4  teaspoon
    dried lavender blossoms
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  • 12 
    apricots, halved and pitted
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  • 18 
    fresh figs, halved lengthwise
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  • 12 
    mint sprigs, for garnish
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Directions
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.
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