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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.

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Serve stone fruit and syrup at room temperature or chilled, with walnut and honey cream sandwiches passed separately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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