FAST FOOD

Lavender-poached stone fruit with walnut and honey cream sandwiches

For an equally delicious but different flavour, substitute 6 large basil leaves for the lavender.

Serves 6



750 ml   marsanne or other fruity white wine
330 gm (1½ cups)   caster sugar
1   orange, thinly peeled rind and juice
2 tsp   dried lavender, tied in a piece of muslin
6   white nectarines
3   peaches, halved and stoned
12-18   apricots (depending on size)
Sandwiches
2 tbsp   honey
150 ml   double cream
100 gm   walnuts, roasted and very finely chopped
6   brioche rolls (6cm diameter), each cut widthways into 4 slices
For dusting:   icing sugar


1 Place all ingredients, except stone fruit, and 1½ cups water in a large saucepan and bring to the boil. Add nectarines, cover with a round of baking paper, then a plate and cook over low heat for 5 minutes. Add peach halves and apricots, re-cover and cook for another 15 minutes or until fruit is tender. Cool, then remove skins from stone fruit.
2 For walnut and honey cream sandwiches, combine honey, cream and walnuts in a small bowl, then spread mixture equally over half the brioche slices and top with remaining slices. Dust the tops with icing sugar.
3 Serve stone fruit and syrup at room temperature or chilled, with walnut and honey cream sandwiches passed separately.


RECIPE Sophia Young PHOTOGRAPHY Ben Dearnley STYLING Sophia Young


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