Apricot Lavender Sauce

1/2 cup sugar
1/4 cup water
1 1/2 pounds apricots, halved and pitted (about 4 cups)
3/4 tesspoons chopped fresh lavender or 1/4 teaspoon dried


Combine sugar, water, and apricots together in large, heavy saucepan. Cook over high heat three minutes or until the sugar dissolves, stirring contantly. Reduce heat to medium, cook 30 minutes or until fruit breaks down and mixture is slightly thick, stirring frequently. Remove from heat. Stir in lavender, let stand 10 minutes. Strain through a seive and discard solids. Cool to room temperature.
Can be chilled for up to two weeks.

Serve over ice cream, yogurt, fresh ricotta, or angel food cake.