Latest recipes

Nectarines and Peaches with Lavender Syrup

Nectarines and Peaches with Lavender Syrup

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. This recipe was reader-requested from Thyme Cafe and Market, Santa Monica, CA.

Ingredients

  • 2 tablespoons plus ¼ cup sugar
  • 1 tablespoon dried lavender buds
  • 3 ripe white or yellow nectarines, cut into wedges
  • 3 ripe white or yellow peaches, cut into wedges
  • 2 teaspoons finely grated lemon zest
  • ½ cup crumbled Gorgonzola, divided

Ingredient Info

  • Dried lavender can be found at farmers’ markets, many natural foods stores, and some supermarkets.

Recipe Preparation

  • Preheat oven to 350°. 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 ¼ 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 ¼ cup syrup in a large bowl to coat. 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.

Recipe by Thyme Cafe and Market, Santa Monica, CA

Nutritional Content

Calories (kcal) 410Fat (g) 19Saturated Fat (g) 6Cholesterol (mg) 20Carbohydrates (g) 57Dietary Fiber (g) 6Total Sugars (g) 49Protein (g) 10Sodium (mg) 380Reviews SectionMy expectations weren't that high; After all, I know how peaches and nectarines taste as well as pecans and gorgonzola, but what I didn't expect was how good they go together! The flavor is surprisingly complex; It starts out very sweet from the fruit, then nutty, and ends on a slightly salty note from the cheese. Would definitely make again, however, I agree with another review about how the lavender isn't really there. Going add more next time! Also, the syrup -- which I strained to get rid of the lavender buds -- kinda pools at the bottom and that's not so nice.AnonymousLos Angeles, CA06/07/20super good, but not really getting much from the lavender (I even used a little extra). Overall hitting the spot on a summer night though!This recipe is delicious and a summer must have side dish. I do substitute the lavender for fresh mint to make the syrup and it’s very refreshing! Always gets rave reviews!AnonymousUkiah, CA06/20/18


Watch the video: Nectarine Jam Sweet homemade jam (June 2021).