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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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

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