Photo: Wikimedia Commons, CC BY-SA 3.0 · source
Compote · From Bladwijzer
Apricots with hyssop and honey
- Makes: 4 people
- Time: 20 min
- From: Hyssop
Ingredients
- 500 g ripe apricots
- 3 tablespoons honey
- 100 ml water
- 1 sprig of hyssop, about 5 cm
- a few hyssop flowers
- Greek yoghurt to serve
Method
- Halve the apricots and remove the stones.
- Bring the water and honey to the boil with the hyssop sprig in a wide pan.
- Lay the apricots in it cut side down and simmer gently for 5 to 8 minutes until soft but not falling apart.
- Remove the hyssop sprig and leave to cool a little.
- Spoon the apricots with some syrup over the yoghurt and scatter with the flowers.
Storing: Without the yoghurt, 3 days in the fridge. Also lovely cold or with rice pudding.