Griddled apricots with berry cream
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Make up the cream and prepare and wrap the apricots in foil. Chill both until needed.
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For the best flavour, go for the perfectly ripe berries and just-ripe apricots that will hold their shape once cooked
Serves: 4
Prep: 5 mins
Cook: 10 mins
Calories per serving: 360
Fat per serving: 28g
8 ripe apricots, halved and stoned
4tbsp clear lavender honey
25g butter
150ml double cream, lightly whipped
200ml Greek yogurt
100g raspberries
100g strawberries, hulled
1. Place the apricots on a large piece of foil. Drizzle over 3tbsp of the honey and dot with butter. Pull up the sides of the foil and pinch edges together to seal. Cook on the barbecue for 10 mins until fruit is soft and sticky.
2. In a bowl, combine the cream and yogurt and gently fold through the berries and remaining honey.
3. Divide the apricots between four plates, spoon over the cream mixture and serve with dessert biscuits.
Top tip for preparing ahead: Make up the cream and prepare and wrap the apricots in foil. Chill both until needed.
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