By the Associated Press

The following quick and easy dessert is high in aesthetics and low in calories. Double or triple the recipe, if you wish, to make the number and size of servings you want, and substitute other summer fruit, to taste.With their pepper-inflected stuffing the lemons can also be served as a condiment, to accompany other courses of your meal. Just remember that basically each medium lemon half will hold about a rounded 1/4 cup of finely diced fruit salad and 1 teaspoon of the rosy lavender dressing. Larger lemons will hold more, of course.

Lavender Dressing:

• 6 tablespoons water


• 2 tbs. freshly squeezed lemon juice


• 2 1/2 tbs. dried lavender leaves


• 1/4 cup superfine sugar


• Drop of rose water (optional)

Mix water, lemon juice, lavender and sugar together in a small saucepan and heat on low heat 2 to 3 minutes, stirring constantly till sugar is dissolved. Strain and add a drop of rose water if desired.Do not overcook or let stand without straining, or mixture will turn bitter. (May be prepared in advance and refrigerated. Use extra over fruit salads, fine vanilla cake or ice cream.)

Stuffed Lemons:

• 2 medium lemons, halved, squeezed and juice reserved


• 2 fresh apricots, pitted and finely diced


• 2 plums, pitted and finely diced


• 2 to 4 tsp. minced fresh green jalapeno peppers


• Mint leaves for garnish

Prepare the dressing, then use a spoon to hollow out each lemon half, leaving only the white pith.Cut a slice out of the stem end so it will stand. (Beware of making a hole in the bottom).Finely dice the fruit and combine in a small bowl with jalapeno pepper.Add a pinch of salt if desired.Mix gently and stuff the lemon halves. Top each with 1 to 1 1/2 teaspoons Lavender Dressing. Garnish with mint leaves and serve, or cover and chill till serving time.Makes 4 servings, of half a lemon each, for a light dessert.

May also be served as a condiment.