Name: Lavender-poached stone fruit with walnut and honey cream sandwiches
Yield: 6
Ingredients: 750 ml marsanne or other fruity white wine; 330 gm caster sugar (1½ cups); 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

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

Ingredients

750 ml marsanne or other fruity white wine

330 gm caster sugar (1½ cups)

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

Main

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.

Styling by Sophia Young