Toute la Provence dans un pot – Yaourt à la lavande sur lit de pêche-abricot

Lavender simply evokes Provence. Wherever I go, if I see lavender, that makes me think about the South of France but particularly about Provence, its wonderful lavender fields and cicadas singing. I adore Provence, its picturesque medieval villages, its natural light, wonderful cuisine and friendliness of its inhabitants…but most of all, the delicious sensation of the Provencal sun caressing your skin with a light breeze, making it pure heaven. I think that’s one thing I really miss about Mediterranean climate, being able to dress lightly until midnight without wearing any sweater sipping a Pastis…that is true happiness.

Does anyone know where the last picture has been shot? It’s a famous city in the South of France…

So to celebrate Provence, I wanted to make something combining summer and Southern fruits like peaches, apricots and lavender flavor; and this delightful yogurt has all of it in one bite.

Homemade yogurt can be made in many different ways, in a pressure cooker, in the oven, and of course in a yogurt maker, like I do. Well, it’s the easiest way to make them and the only way I know not to fail them, so why take the complicated route when you can take the easy one? There is definitely nothing better than homemade yogurts, nothing to compare with store bought yogurts, they can be creamy, thicker, depending on the time you leave them to incubate, and the amount of powdered milk you use. I have been substituting powder milk with evaporated milk and it works quite well.

Ingredients for 8 yogurts

- 4 cups milk
- 1 plain yogurt or 1 bag of lactic ferments
- 6 tbs evaporated milk
- 2 tbs unsweetened condensed milk
- 3 yellow well ripe peaches, peeled and cut in pieces
- 2 apricots, cut in pieces
- 2 tbs sugar + 2 for the milk
- 2 tbs lavender


In a pan combine peaches, apricots and sugar and cook to obtain a thick mixture. Remove from heat and let it cool.

Boil milk with lavender, then remove from heat and let it cool to less than 45C. Drain to remove lavender flowers.

In a mixing container, mix yogurt with condensed milk, evaporated milk and sugar. Add gradually milk.

Divide the fruit compote in each jar, then pour carefully milk mixture. Place yogurt in yogurt maker and let it incubate for about 8 hours. Remove from yogurt maker, place lids on and place in the refrigerator for about 3 hours.

So did you find out where this is?