Best 2 Nectarines And Peaches With Lavender Syrup Recipes

**Nectarines and Peaches with Lavender Syrup: A Refreshing Summer Treat**

As the summer sun reaches its peak, it's time to embrace the season's bounty of fresh fruits. Among the most delightful are nectarines and peaches, known for their sweet and juicy flesh. This recipe introduces a unique way to elevate these fruits, transforming them into a delectable dessert with the addition of a fragrant lavender syrup. The syrup, made with a blend of sugar, water, and fresh lavender flowers, infuses the nectarines and peaches with a subtle floral aroma and delicate sweetness. Served chilled or at room temperature, this dish is a refreshing treat that captures the essence of summer. The article also includes a variation of the recipe using plums and apricots, providing readers with additional options to explore. Whether you're looking for a light and flavorful dessert or a unique way to showcase seasonal fruits, this recipe for nectarines and peaches with lavender syrup is sure to delight your taste buds.

Here are our top 2 tried and tested recipes!

NECTARINES AND PEACHES WITH LAVENDER SYRUP

Nectarines and Peaches with Lavender Syrup image

The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.

Categories Bon Appétit Salad Summer Peach Nectarine Blue Cheese Honey Dessert Pecan

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup pecans
3 tablespoons honey
2 tablespoons plus 1/4 cup sugar
1 sprig rosemary
1 tablespoon dried lavender buds
Kosher salt
3 ripe white or yellow nectarines, cut into wedges
3 ripe white or yellow peaches, cut into wedges
2 teaspoons finely grated lemon zest
1/2 cup crumbled Gorgonzola, divided

Steps:

Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10-12 minutes. Let cool.
Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
Do Ahead
Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.

PEACH AND NECTARINE CRUMBLE

Peach and Nectarine Crumble image

Peaches and nectarines are so in season right now - any farmer's market will be guaranteed have at least 3 or 4 vendors selling 'em. This recipe uses up those stone fruits in a way that elevates them without being too fussy. It's pretty enough to be a treat for house guests, but still easy enough to make for an indulgent breakfast.

Provided by maradol

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

Ingredients

3 cups soft peaches, or as needed
3 cups soft nectarines, or as needed
½ cup white sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup brown sugar
¼ cup extra-virgin coconut oil
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
Boil peaches and nectarines 1 fruit at a time in a pot until very soft, about 30 seconds each. Let cool until ready to handle. Peel, core, and chop into bite-sized pieces.
Mix the fruit, sugar, cornstarch, and vanilla extract together in a large bowl. Pour into the prepared pan.
Combine flour, brown sugar, coconut oil, baking powder, cinnamon, and salt in a bowl. Mix with hands or a fork until crumbly. Sprinkle evenly over the fruit mixture.
Bake in the preheated oven until top is browned and juice appears bubbly, about 30 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 48.7 g, Fat 6.1 g, Fiber 3.9 g, Protein 3.1 g, SaturatedFat 4.8 g, Sodium 112.4 mg, Sugar 33.8 g

Tips:

Choose ripe and fragrant nectarines and peaches for the best flavor.
To easily peel the peaches, score an "X" on the bottom of each peach and blanch them in boiling water for 30 seconds. Then, transfer them to an ice bath to stop the cooking process.
Make sure to use a heavy-bottomed saucepan when making the lavender syrup to prevent scorching.
Bring the syrup to a simmer and let it cool slightly before pouring it over the fruit.
Serve the nectarines and peaches with the lavender syrup immediately or chill them for later.

Conclusion:

Nectarines and peaches with lavender syrup is a simple yet elegant dessert that is perfect for any occasion. The combination of sweet fruit and floral syrup is sure to please everyone at your table. This recipe is also a great way to use up any leftover fruit you may have on hand. So next time you're looking for a quick and easy dessert, give this recipe a try. You won't be disappointed!