Smoked Honey and Lavender...Smoked Honey and Lavender Poached Apricots with Pistachio Soil

A sophisticated symphony of floral lavender and rich smoked honey, featuring velvet-textured apricots resting on a buttery pistachio crumble and finished with a light crème fraîche mousse.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the water, smoked honey, lavender buds, and the vanilla bean (seeds and pod). Bring to a gentle simmer over medium heat for 5 minutes to infuse.

2. 02

   Lower the heat and add the apricot halves. Poach gently for 8-12 minutes until tender but still holding their shape. Remove from heat and let the apricots cool in the liquid.

3. 03

   Preheat your oven to 160°C (320°F). For the pistachio soil, pulse the pistachios in a food processor until they resemble coarse sand. Mix with flour, granulated sugar, and cold butter using your fingertips until a crumbly texture forms.

4. 04

   Spread the crumble on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden and fragrant. Allow to cool completely.

5. 05

   In a chilled bowl, whisk the crème fraîche, heavy cream, and powdered sugar together until medium-soft peaks form. Keep refrigerated until assembly.

6. 06

   Strain the poaching liquid into a small pan and reduce over high heat until it reaches a syrupy consistency. Let cool.

7. 07

   To plate: Place a generous spoonful of pistachio soil in the center of a shallow bowl. Place two apricot halves on the soil. Add a refined quenelle of the crème fraîche mousse to the side. Drizzle with the reduced honey-lavender syrup and garnish with a few fresh lavender blossoms if available.