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