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The end of summer has never sounded so sweet. This sweet peaches and nectarines treat, courtesy of Maire Byrne, chef and founder of Thyme Cafe and Market, drizzled with savory lavender syrup, has southern comfort written all over it.
Recipe: Peaches and Nectarines with Rosemary Lavender Syrup
Yields: 6 servings
1/2 cup honey
1/4 cup sugar
2 sprigs of rosemary
1 tablespoon lavender buds
4 white or yellow peaches
4 white or yellow nectarines
1/2 cup of gorgonzola, crumbled
1/2 cup candied pecans
2 teaspoons lemon zest
In a small saucepan heat honey sugar and 1/3 cup water; bring to a simmer, stirring occasionally.
One all of the sugar has dissolved, add rosemary and lavender. Remove from heat and let steep for 5 minutes. Remove sprigs of rosemary and allow sauce to completely cool.
For service, toss wedges of peaches and nectarines with syrup and garnish with pecans and gorgonzola.
*Note: Take care not to over handle the fruit when tossing it, as it will start to fall apart.