Compote d’abricots à la verveine citronnelle

( Apricot and lemon verbena compote )

Makes about 800 ml (28 fl oz)

50 g (1³/₄ oz) lemon verbena leaves, coarsely chopped (or 6 lemon verbena tea bags)

600 g (1 lb 5 oz) ripe apricots, halved and stones removed

150 g (5½ oz) caster (superfine) sugar

2 vanilla beans, halved lengthways

L Wrap the chopped lemon verbena leaves in a piece of muslin (cheesecloth) or a clean cloth and secure the top with string, to make a bag similar to a bouquet garni.

L Put the apricots, sugar, vanilla beans and the lemon verbena parcel in a heavy-based saucepan and combine well. If you are using tea bags, don’t add them yet as they are fragile and will break apart during the early stages of cooking. Cover the pan and cook over medium heat, stirring occasionally, for 15 minutes, or until the apricots begin to break down into a coarse purée. The steam generated and trapped under the lid will provide the heat necessary to break down the fibres in the fruit and will release the water with little or no risk of burning the bottom of the pan. If using the lemon verbena tea bags, reduce the heat to low and add them to the pan. Simmer for 5 minutes, stirring continuously.

L Transfer the compote to a heat-resistant bowl. Cover and set aside until cool, then refrigerate overnight. Don’t remove the muslin parcel (or tea bags) or the vanilla beans at this stage, as they will release the bulk of their flavour during the cooling-down period.

L Meanwhile, sterilise four 200 ml (7 fl oz) capacity jars and their lids following the method described.

L Remove the lemon verbena parcel or tea bags from the compote and squeeze them gently with your hands to extract as much flavour as possible — don’t squeeze the tea bags too hard or they will burst. Scrape the seeds out of the vanilla beans into the compote and stir until the seeds are evenly dispersed throughout.

L Spoon the compote into the sterilised jars, making sure you don’t spill any on the rims, then seal immediately. Label the jars and write the expiry date (1 month from the day they were made) on them. Set aside until cool, then store in the fridge.