Apricots stewed in lemon verbena tea

We only managed to pick 800g of apricots this year - disappointing, particularly as we have 2 trees (one didn't fruit at all). So the ones we did pick deserved something special.

Out with Nigel Slater's Tender part 2 (fruit), and he didn't disappoint, with this gorgeous recipe:

• Make a tea with a handful of lemon verbena leaves, 2-3 tablespoons of sugar and 750 ml of water. Let it steep for 3-5 mins then strain out the leaves
• Halve apricots (recipe says 500g but I used 800 and it was fine) discard stones and put in an oven dish
• Pour over tea, and add in the vanilla pod (the recipe also called for a star anise but I'm not keen on the flavour so left it out
• Bake for about 40 mins at 180c
• Cool (although I can't see any reason not to eat them warm with some custard and a drizzle of the verbena 'tea')

Heaven.