Nectarines Poached in Lavender-Honey Syrup

Nectarines Poached in Lavender-Honey Syrup Recipe
Becky Luigart-Stayner
A sweet end to a dinner party, this unique dessert tastes great any way you prefer to serve it--warm, at room temperature, or chilled. Take care not to overcook the nectarines--they should be tender but not too soft.


12 servings (serving size: 1 nectarine half, 1/2 cup yogurt, and 1/4 cup syrup)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Caloriesfromfat 6 %
Fat 1.5 g
Satfat 0.8 g
Monofat 0.4 g
Polyfat 0.0 g
Protein 4.9 g
Carbohydrate 54.9 g
Fiber 0.9 g
Cholesterol 5 mg
Iron 0.3 mg
Sodium 60 mg
Calcium 155 mg


4 cups water
3/4 cup sugar
3/4 cup honey
2 teaspoons dried lavender buds
6 nectarines, halved and pitted (about 1 1/2 pounds)
6 cups vanilla low-fat frozen yogurt
Fresh lavender sprigs (optional)


Bring first 3 ingredients to a boil in a Dutch oven, stirring to dissolve sugar. Stir in lavender buds. Add nectarines. Reduce heat, and simmer 8 minutes or until nectarines are just tender (do not overcook). Remove nectarines from pan with a slotted spoon, reserving liquid in pan.

Bring liquid to a boil, and cook until reduced to 3 cups (about 10 minutes). Cool slightly. Serve syrup with nectarines and yogurt. Garnish with fresh lavender, if desired.

Judy Lockhart,

Cooking Light

June 2005
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