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Dinner with Rukmini
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Roasted Apricots with Lavender and Rosewater Crème Fraîche
Introduction from Rukmini Iyer
My friend Christine first introduced me to cooking with lavender, which works as beautifully here with fruit as it does in her signature lavender scones. As with all very simple recipes, the quality of the ingredients is important – use the best, ripest apricots you can find.
Ingredients
Method
Preheat your oven to 160°C fan/180°C/gas 4.
Place the apricots cut side up in a roasting tin and cover generously with the sugar. Put a lavender sprig on each apricot half, then transfer to the oven and roast for 25 minutes if the apricots are quite ripe, 35 minutes if they’re less yielding.
Meanwhile, mix together the crème fraîche, rosewater and icing sugar. Taste and add a little more rosewater by the drop as needed.
Serve the hot apricots with rosewater crème fraîche alongside.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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