Breakfast apricot jam
Simple, fast, still on the fresh side (I don't boil it very long) – it is a perfect accompaniment to yoghurt, or even with a whipped cream or mascarpone cream dessert. And don't forget about the croissant or freshly toasted baguette or sourdough bread – killer combination.
450 g stoned apricots, cut into 6 pieces
60 g Rapadura sugar (you can use Demerara, too)
50 g honey
1/2 vanilla bean, split lengthways
1/4 tsp lavender flowers
60 ml water
1/2 lemon juice
Take a large, heavy saucepan. Put honey, sugar, vanilla, lavender flowers, lemon juice, and water into the saucepan, and bring to boil. Add apricots and boil on a medium/high heat until it turns syrupy, but not yet ‘jammy’. Take off the heat, and using a potato masher, mash them and leave to cool either in the bowl or a jar. Serve with sheep’s milk yoghurt (my favorite combination) or on porridge.
1 x 400 ml jar
Recipe and photos: Signe Meirane