Apricot Pudding with Lavender
Rinse apricots, remove seeds and chop. Combine with the sugar in a saucepan and heat, while stirring. Add the lavender flowers and simmer for about 10 minutes over low heat. Season with nutmeg.
Strain the contents of the saucepan through a fine sieve, decant into jars and refrigerate, covered, until cold, about 2 hours. Decorate with lavender flowers and serve.