Honey and lavender glazed apricots with an almond crunch and creamy sabayon.
Preheat the oven to 200'C.
Cut the apricots in half and remove the stones. Drizzle the honey over the apricots and then sprinkle with the lavender. Bake in the oven for 7 minutes.
For the crumble: in a bowl, rub the sugar, butter, flour and almonds together to make a crumble mixture.
Spread this on a baking tray and cook in the oven for 15 minutes.
For the mascarpone sabayon: Whisk the egg yolks with 70 g of sugar in a bowl until they triple in volume. Whisk the remaining cream until thick.
Fold the mascarpone into the egg yolks, then add the cream.
To serve: pour the sabayon over the apricots and use a chef's cooking torch to caramelise the top.
Sprinkle the crumble over the dish and serve immediately.
«Any Summer fruit can be used in this dish, peaches, plums and nectarines all work well.»