Nectarines Poached in Lavender-Honey Syrup

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.

Yield: 12 servings (serving size: 1 nectarine half, 1/2 cup yogurt, and 1/4 cup syrup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 6%
  • Fat: 1.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.9g
  • Carbohydrate: 54.9g
  • Fiber: 0.9g
  • Cholesterol: 5mg
  • Iron: 0.3mg
  • Sodium: 60mg
  • Calcium: 155mg

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)

Preparation

  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.
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