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Lavender and honey roasted apricots with almond crumble Recipe

Honey and lavender glazed apricots with an almond crunch and creamy sabayon.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5
Pour people
  • Apricot(s) : 12 whole
  • Honey : 100 g
  • Dried lavender : 30 g
  • For the crumble
  • Caster sugar : 50 g
  • Plain flour : 50 g
  • Unsalted butter : 50 g
  • Ground almonds : 50 g
  • For the cream
  • Egg yolk(s) : 3 whole
  • Caster sugar : 70 g
  • Double cream : 100 ml
  • Mascarpone : 50 g
  • ETAPE 1

    Preheat the oven to 200'C.

  • ETAPE 2

    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.

  • ETAPE 3

    For the crumble: in a bowl, rub the sugar, butter, flour and almonds together to make a crumble mixture.

  • ETAPE 4

    Spread this on a baking tray and cook in the oven for 15 minutes.

  • ETAPE 5

    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.

  • ETAPE 6

    Fold the mascarpone into the egg yolks, then add the cream.

  • ETAPE 7

    To serve: pour the sabayon over the apricots and use a chef's cooking torch to caramelise the top.

  • ETAPE 8

    Sprinkle the crumble over the dish and serve immediately.

Chef's tip

«Any Summer fruit can be used in this dish, peaches, plums and nectarines all work well.»

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