Adapted from “The Big Sur Bakery Cookbook,” by Michelle and Philip Wojtowicz and Michael Gilson with Catherine Price (William Morrow). Serves 4.
Ingredients
4 Blenheim, Royal or other sweet apricots, halved lengthwise and pitted
2 fresh lavender sprigs
2 tablespoons sugar
2 tablespoons sweet white wine such as Sauternes
2 tablespoons honey
Directions
Adjust the oven rack to the top position and preheat to 350 degrees. Place the apricots, cut side up, in a cast-iron skillet. Add the lavender sprigs and sprinkle with the sugar. Bake in the oven for 10 to 12 minutes, until the apricots start to soften and release their juice.
While they’re still warm, drizzle the apricots with the sweet wine and the honey. Let them sit for 3 minutes, remove the lavender sprigs, and then serve. (You can also let the apricots cool completely and serve them at room temperature).
