Baked apricots with saffron & lavender honey

Method

1. Preheat the oven to 200ºC/gas 6.

2. In a bowl, beat together the eggs and the caster sugar until well-mixed.

3. Place the cream, milk and saffron in a saucepan.

4. Bring to the boil and cook briskly for a few minutes until the milk mixture turns a golden colour.

5. Whisk the hot milk into the egg mixture, adding the flour.

6. Set aside to stand for five minutes.

a pinch of flour and let it stand.

7. Place the apricot halves in an ovenproof dish and pour over the hot cream mixture.

8. Bake in the oven for 25-30 minutes.

9. Pour lavender honey over the baked apricot custard, decorate with lavender buds and serve with the mascarpone cheese

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Ingredients

4 Eggs
170g caster sugar
120ml single cream
120ml Milk
1 pinch saffron strands, ground
1 pinch Flour
30g Apricots, de-stoned and halved
250g Mascarpone, to serve

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