Slow-Roasted Apricots

• 1 pound (454g) ripe apricots
• 1 bunch lemon thyme
• Unsalted butter
• 2 to 3 tablespoons (4060g) honey, preferably lavender

1. Heat the oven to 325F or 300F on convection.
2. Halve the apricots and remove the pits.
3. Scatter half the thyme in the bottom of a baking dish.
4. Set the apricots on top, cut side up, and put a tiny pinch of butter in each cavity.
5. Scatter on the rest of the thyme, and drizzle with the honey, to taste.
6. Cover the pan with aluminum foil and bake until the apricots are just beginning to get tender.
7. Ripe apricots will take 5 to 10 minutes; less ripe ones may take as long as 20.
8. Keep touching them, checking for tenderness and springiness.
9. Serve these warm or at room temperature.

apricots, lemon thyme, butter, honey

Taken from www.epicurious.com/recipes/food/views/slow-roasted-apricots-376889 (may not work)