Lavender-scented custard with poached fruit

Combine milk and lavender in a small saucepan; stir over low heat, until warm.

Whisk together egg yolks and sugar in a medium bowl, until light and creamy. Gradually whisk in the warm milk.

Rinse and dry the saucepan. Using a fine sieve, strain milk mixture into the saucepan. Stir over medium heat, until the custard coats the back of a wooden spoon. Remove from heat; pour into a chilled bowl or jug. Cover; refrigerate until cold.

Meanwhile, make poached fruit: combine sugar, water and vanilla bean in a medium saucepan. Stir over low heat, until sugar is dissolved. Bring to the boil; reduce heat to a simmer. Lightly score the skin of the fruit with a single line. Lower fruit into the syrup and cover with a piece of crumpled baking paper. Simmer 3-5 minutes, rolling the fruit continuously, until fruit is tender. Remove fruit with a slotted spoon. Bring the syrup to the boil. Boil, uncovered, until reduced by a third.

erve custard with warm or cooled poached fruit and a little of the syrup.