For maximum flavour in this summer dessert, pick perfectly ripe berries and just-ripe apricots as they’ll hold their shape once cooked.
- 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
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 or gril for 10 mins until fruit is soft and sticky.
In a bowl, combine the cream and yogurt and gently fold through the berries and remaining honey.
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.