Recipe: Apricot compote, vanilla whipped cheese and salted butter caramel

The salted butter caramel:

1 In a saucepan, brown the sugar and butter, then add the cream off the heat. Return to the heat until boiling while whisking.
Let cool.
The apricot compote:

2 Cut the apricots into 4 pieces (remove the pits).

3 Cook them gently over low heat with the two tbsp of brown sugar and butter.
The whipped cheese:

4 Cut the vanilla pod in half and scrape out the seeds with the tip of the knife. Mix them into the whipped cheese with the honey.

5 In a glass, place the compote, then the whipped cheese and the salted butter caramel.

6 Decorate with a few cherries and a small meringue.