Nectarines And Peaches With Lavender Syrup Food

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.

BAKED NECTARINES (OR PEACHES)

Baked Nectarines (Or Peaches) image

Make and share this Baked Nectarines (Or Peaches) recipe from Food.com.

Provided by HomemadeChef

Categories Dessert

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb nectarine
1/2 cup light brown sugar, packed
2 teaspoons cinnamon
4 tablespoons butter
1 cup honey graham crackers, crushed (if you use cinnamon graham crackers, just leave out the cinnamon)
3 cups vanilla ice cream

Steps:

Cut up nectarines into bite sized pieces. (Figure about 1-1/2 nectarines per person.).
Place in bottom of baking dish.
Sprinkle with brown sugar (I usually use no more than a tablespoon per nectarine) and cinnamon (as much as you want).
Then crush graham crackers over the top, about one whole graham cracker per nectarine.
Then, randomly place small pads of butter over the top -- you don't need much, but it keeps the top moist.
Then, bake at 400 for 15 minutes or until desired softness.
Let it cool for a little bit, then scoop over ice cream.
You can use peaches instead of nectarines if you can't find them, but I have found that nectarines turn out sweeter and juicier.

Nutrition Facts : Calories 752.4, Fat 34.6, SaturatedFat 20, Cholesterol 104.1, Sodium 408.4, Carbohydrate 108.4, Fiber 5.2, Sugar 86.5, Protein 8.8

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Step 3. Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. …
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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.
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