Lavender Scented Poached Apricots

Last week Isabel from Fennel & Fern asked me if I would take part in their new monthly Herb Recipe Challenge, the first herb being lavender.  So here’s the thing, lavender is just about my favourite herb, I adore the look and scent of it on the plot and I use the essential oil all the time at home, but cooking with it I wasn’t so sure. Fearful I suppose that it might be too ‘medicinal’.


After plenty of thought,  this is what I came up with.  A very simple poaching syrup made from honey and a pinch of  lavender that gives a delicate, fragrant flavour to some juicy, fresh apricots. I’ve served them here with some Greek yoghurt and a little extra honey drizzled on top to brighten your breakfast.

Lavender Scented Poached Peaches

I you have any favourite recipes using lavender I’d love to hear about them in the comments or if you written a blog post you can link up with Fennel & Fern here.

I’m also linking this post to Simple and In Season hosted by Elizabeth and Ren.


Lavender Scented Poached Apricots

Yield: 2

Total Time: 15 minutes


2 large ripe apricots

100 ml water

30 ml runny honey plus extra for serving

a quarter of a teaspoon of culinary lavender - I used Bart Spices

Greek yoghurt


Heat the water, honey and lavender in a saucepan that will hold the apricots in a single layer.

Meanwhile cut the apricots in half and remove the stone.

Place them cut side down in the poaching liquor and cook very gently for five minutes.

Turn them over and cook for a couple more minutes.

Take off the heat and leave to cool for a few minutes.

Remove from the liquid and serve with yoghurt and a little more honey spooned over the top.