Lavender Scented Peach and Apricot Compote
Author: Nancy Baggett
The syrup is lovely in this dish, but also delish with almost any fruit. Use any that’s left over as a drizzle for fruit plates or compotes. Or stir a few tablespoons of syrup (to taste) into plain unsweetened Greek-style yogurt and serve as a dipping sauce for fresh strawberries. Another option: Add a little syrup to sautéed smoked duck or pork at the end of cooking for a quick fruit-honey glaze. Tip:If desired, make the syrup in advance and refrigerate up to 14 days.
Ingredients
  • Honey-Orange Lavender Syrup
  • ⅔ cup clover honey
  • ½ cup plus 1 tablespoon orange juice or blood orange juice
  • 1 tablespoon chopped fresh culinary lavender spikes (flower heads) or 1 tablespoon dried culinary lavender buds
  • 1 teaspoon coarsely crushed coriander seeds
  • 1 teaspoon freshly grated orange zest (orange part of the skin)
  • Fruit
  • 6 or 7 medium-sized just ripe peaches or nectarines, or 8 or 9 large just ripe apricots (or a combination
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil or safflower oil
  • Pinch of fine sea salt
  • About ⅓ cup to ½ cup honey-lavender syrup, to taste
Instructions
  1. For the syrup: In a medium nonreactive saucepan stir together the honey, juice, lavender, coriander seeds, and orange zest until well blended. Bring almost to a boil over medium high heat, stirring occasionally. Remove from the heat and let stand 1 hour to allow the flavors to infuse. Taste and if a more pronounced flavor is desired, cover and continue infusing the syrup for up to several 3 or 4 hours until the desired flavor intensity is developed. Reheat the syrup to warm, then strain it through a fine sieve into a glass jar or other nonreactive storage container. Refrigerate, covered, for up to 2 weeks. Makes 1 generous cup.
  2. For the fruit: Thoroughly wash the fruit and pat dry. Cut each peach or nectarine into 5 or 6 thick slices; cut apricots in 4 or 5 slices. In a 12-inch skillet over high heat heat the butter, oil, and salt until bubbling and hot, but not smoking. Add the fruit pieces, flesh-side down and sear them until nicely browned, about 2 minutes. Stir in ⅓ cup syrup, lower the heat slightly and, cook, stirring and gently turning the fruit. Continue cooking 2 to 3 minutes more until the liquid boils down and begins to caramelize, but the fruit pieces still hold their shape. Immediately remove the fruit to a plate. Add 2 or 4 more tablespoons syrup (larger amount for tarter fruit) to the skillet. Continue cooking, stirring, until reduced and slightly thickened. Set aside until serving time.
  3. Return the fruit to the skillet and cook, gently stirring, just until reheated and coated with syrup. Immediately serve the fruit alongside grilled or roasted meat, or in individual dessert bowls or plates. Strew the fruit with fresh lavender “bloomlets” right before serving, if desired. If desired, pass the remaining syrup in a pitcher so diners can add more to their desserts. Makes 5 or 6 servings.
Recipe by KitchenLane at http://kitchenlane.com/2017/08/lavender-scented-peach-and-apricot-compote.html