To make jam at Motherdough, we slowly roast the fruit until it thickens and add sugar or honey, only if it is needed to enhance or balance flavour. Sometimes we'll add spices to add flavour while roasting. These peaches and apricots have been roasted with some cardomon pods. The pastry cream has camomile powder and the pastry is sprinkles with bee pollen and sugar just before it is baked. This is inpired by Patti Robinson of Robinson Bread and her apricot and camomile danish.