Apricot marmalade with lavender, fresh yogurt, olive oil and Limon Cress, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 8 ripe apricots 
• Sprigs of fresh lavender 
• 1 cup of Limon Cress
• Olive oil El Flamenco 
• 1 pot of Fresh yoghurt - Hollebeek Hoeve 
• 1 liter of water of your choice 

Marmalade: 

• Cut 7 apricots into 2, pitted and cut into large pieces. 
• Slowly stew under the lid with a few lavender flowers 
• Stir occasionally so that they do not burn until they form a nice unsweetened creamy marmalade. 

Lavender water: 

• Place a few sprigs of lavender with flower lace in a carafe of ice-cold water. 
• Leave to marinate and pour as a fresh drink with the preparation. 

Finish: 

• Divide the marmalade over the 4 plates. 
• Place a sturdy spoonful of yogurt in the center. 
• Cut the 8th apricot into slices and divide on the yoghurt on the 4 plates. 
• Cut the cresses and place over the preparation. 
• Finish with a few more drops of fine olive oil. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes 
Techniques: raw, stewing, marmalade, marinating 
Plate: Wild Moon small ceramic bowl 
Recommended drink: Lavender-scented water