A summery dessert of apricots glazed in honey and thyme served with ginger biscuits and vanilla creme fraiche.
Cut the apricots in half and remove the seeds. Heat the butter in a pan and add in the apricots and the picked thyme. Zest and juice the lemon. Add the zest and the honey to the pan and use to baste the apricots. When the apricots start to turn brown add the lemon juice to the pan and remove from the heat.
Preheat the oven to 180'C. Mix the ingredients thoroughly in the food processor until they form a ball. Roll into a sausage shape, wrap in clingfilm and chill in the fridge until firm. Slice into discs and cook at 180'c for 8 to 10 minutes.
De-seed the vanilla pod and mix thoroughly through the creme fraiche and the icing sugar.
Swipe the vanilla cream up a long plate and place the apricot halves and biscuits intermittently up the plate.
«If apricots are not available use small peaches or nectarines instead.»