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Nectarines Poached in Lavender-Honey Syrup

Becky Luigart-Stayner
Yield 12 servings (serving size: 1 nectarine half, 1/2 cup yogurt, and 1/4 cup syrup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.