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Fresh From The Sea

Peach Dessert Recipe

Rick Oruch - Wednesday, August 28, 2019

Nectarines and Peaches with Lavender Syrup


½ cup pecans

3 Tbsp honey

2 Tbsp plus ¼ cup sugar

1 sprig rosemary

1 Tbsp dried lavender buds

Kosher salt

3 ripe white or yellow nectarines, cut into wedges

3 ripe yellow peaches, cut into wedges

2 tsp finely grated lemon zest

½ cup crumbled Gorgonzola, divided


  1. Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 3-4 minutes.  Let cool.
  2. Meanwhile, bring honey, 2 Tbsp sugar and 3 Tbsp water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved.  Add rosemary and lavender and remove from heat.  Let sit 5 minutes.  Remove rosemary and let syrup cook.
  3. Bring a pinch of salt, remaining ¼ cup sugar, and 1 Tbsp water to a boil in another small saucepan, stirring to dissolve sugar.  Cook (without stirring) until sugar turns a light amber color, about 2 minutes.  Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes.  Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool.  Break into smaller pieces.
  4. Toss nectarines, peaches, lemon zest and ¼ cup syrup in a large bowl to coat.  Let sit 5 minutes.  Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed.  Transfer to a platter.  Top with remaining Gorgonzola and candied pecans.

Yield:  4 servings

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