Make the most of apricots while they are in season.
8 firmish apricots, halved and stones removed
1 small lemon
¼ cup dry white wine
Few pinches fresh lavender petals
2 Tbsp toasted skinned hazelnuts, chopped
1 Tbsp caster sugar, or vanilla sugar
Vanilla ice cream for serving
1 Preheat oven to 220°C (425°F). Put apricots in a shallow ovenproof dish lined with baking paper (parchment paper). Rub the cut sides of the apricots with lemon juice. Pour wine around fruit. Distribute lavender petals and hazelnuts over the top of the apricots. Dust with caster sugar.