Quick Cook: Caramelized honey lavender apricots on ricotta toast

These gorgeous toasts glisten with gemlike stone fruit that has been caramelized and drizzled with lavender-infused honey. Whether on walnut levain or rustic baguette, with creamy ricotta or tangy farmers cheese, this treat beckons at all hours — just have your morning iced coffee or afternoon tea at the ready.

You can use any stone fruit, but I like the color and tartness of apricots best, and summer is prime apricot season. Try a version with ricotta and another with farmer’s cheese and see if you can decide which you prefer, because I can’t. Save any extra lavender honey to stir into your tea or even coffee for a delightful flavor.

Caramelized honey lavender apricots on ricotta toast

Serves 2

INGREDIENTS

5-inch hunk of walnut or plain baguette, halved lengthwise, or 2 slices levain

3 tablespoons honey, divided

3 apricots, halved and pitted (or substitute peaches or plums)

1½ teaspoons culinary lavender buds

½ cup ricotta cheese (or use farmer’s cheese for tangier version)

Sea salt flakes

DIRECTIONS

Toast the bread.

In a small cast-iron skillet set over medium-high heat, add 1 tablespoon honey and swirl around the pan to spread. Place the apricot halves flesh-side down in the honey coated skillet and allow to cook undisturbed for 3 to 4 minutes or until the flesh is browned and caramelized. Remove from the skillet and set aside.