For an equally delicious but different flavour, substitute 6
large basil leaves for the lavender.
750 mlmarsanne or other fruity white wine330 gm (1½ cups)caster sugar1orange, thinly peeled rind and juice 2 tspdried lavender, tied in a piece of muslin6white nectarines3peaches, halved and stoned12-18apricots (depending on size)Sandwiches2 tbsphoney150 mldouble cream100 gmwalnuts, roasted and very finely chopped6brioche rolls (6cm diameter), each cut widthways into 4 slicesFor dusting:icing sugar
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.
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.
Serve stone fruit and syrup at room temperature or chilled, with walnut and honey cream sandwiches passed separately.