Nectarines Poached in Lavender-Honey Syrup

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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.

By Judy Lockhart
Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
243 calories; calories from fat 6%; fat 1.5g; saturated fat 0.8g; mono fat 0.4g; protein 4.9g; carbohydrates 54.9g; fiber 0.9g; cholesterol 5mg; iron 0.3mg; sodium 60mg; calcium 155mg.
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