Apricot and lavender compote

This compote is delicious served with my French almond cake. Overview 10 mins 15 mins 6 Ingredients - 225g caster sugar - 600ml dry white wine, or water plus an extra 25g caster sugar - 2 sprigs unsprayed fresh lavender, plus extra to serve - 750g apricots, halved and stoned - Juice of ½ lemon Method Put 225g caster sugar into a pan that will hold all the fruit (preferably in a single layer). Add 600ml dry white wine (or 600ml water and an extra 25g caster sugar), and two sprigs of lavender. Heat gently, stirring to help the sugar dissolve. Add 750g halved and stoned apricots and poach until just tender. Depending on the ripeness of the apricots, it will take between five and 15 minutes. As soon as each one is ready, whip it out with a slotted spoon and place in a broad, shallow bowl. Discard the lavender, add the juice of ½ lemon to the pan and boil to reduce to about 250-300ml. Leave the syrup to cool completely then pour over the fruit and chill. Put some sprigs of lavender on top before serving.