Culinary Arts Project

Lavender Infused Baked Peaches

Today’s Tidbits

  • Lavender is a unique taste – infuse honey with it and drizzle over baked peaches (see recipe below)
  • Infuse cream with lavender, and add to profiteroles
  • Infuse an icing (icing sugar + milk) with lavender, and drizzle on top of pastries
Lavender profiterole
Lavender profiterole

Happy Thanksgiving (in Canada) everyone. Today is a quick baked peach recipe with only 7 ingredients but that tastes amazing. I fancy it up with a touch of lavender. I like lavender as a taste, but you can only use a bit of it or your dishes ended up tasting like fancy hand soap. Apparently there is culinary lavender, but I can never find it, so I just buy the dried lavender sprigs and use the seeds. The stems are aromatic too.

Baked Peaches
(if you don’t do the lavender stuff,  it’ll still taste amazing)

Baked Lavender Infused Peaches
Baked Lavender Infused Peaches

1/3 cup liquid honey
16 sprigs of dried lavender (8 for the seeds, 8 for decoration)
4 peaches, cut in half
Cinnamon sugar (combine 1tsp cinnamon and 2 tbsp of white sugar)
½ Tbsp butter per peach half
1 tsp brown sugar per peach half

Infuse liquid honey with lavender by taking 1/3 cup of pourable honey and adding the seeds from 8 dried lavender sprigs. Zap in the microwave for 30 secs, or heat in a saucepan and put aside.

Lavender Infused Baked Peaches served with Strawberry Pana Cotta
Lavender Infused Baked Peaches served with Strawberry Pana Cotta

Cut peaches in half, remove stone and carve out a small cavity in each half. Put lavender sprigs on bottom of baking tray and add peach halves cut side up.

Add to each peach ½ tbsp of butter, 1 tsp of brown sugar, and a sprinkle of the cinnamon sugar mixture.

Bake at 375F for 30mins. Remove, and drizzle honey (try not to include too many lavender seeds) on each peach. Decorate with a sprig of lavender. Voila!