Apricot gratin with lavender

1. Pour the cream into a small saucepan with lavender stems, bring to a simmer and remove from heat. Cover and leave to infuse for 1 hour.

2. Preheat the oven to th. 4-120°C. Wash and pat dry the apricots. Cut them in half and pit. Heat the butter in a pan with 2 tablespoons of honey lavender and brown the apricots for 1 minute on each side. Arrange them in 4 individual dishes.

3. Whisk the eggs and yolk with the remaining honey and filtered cream until foamy. Pour the mixture into the gratin dishes and bake for 15 minutes, the cream should be lightly browned. Serve warm.