Apricot Shortcake with Lavender Whipped Cream

Name: Apricot Shortcake with Lavender Whipped Cream
Yield: serves 8
Ingredients: 2 cups heavy cream; 1 tablespoon fresh or dried lavender buds; 2 tablespoons honey; 1/2 cup honey; 2 eggs; 1/2 cup whole raw almonds; 1 tablespoon fresh or dried lavender buds; 2 cups flour, plus more for shaping biscuits; 1 tablespoon baking powder; Pinch of salt; 5 tablespoons cold unsalted butter, cut into 1/4-inch pieces, plus 1 tablespoon unsalted butter, melted; 10 ripe apricots, pitted and cut into 1-inch slices; 2 teaspoons freshly squeezed lemon juice; 3 tablespoons honey

December 14, 2011

Start this recipe the night before serving it so that the lavender can soak in the cream and impart a strong flavor. Use fresh or dried lavender, but stay away from ornamental lavender, which is usually treated with pesticides. If you prefer, substitute peaches or nectarines for the apricots.

Recipe notes

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