Fast Recipes

Lavender-poached stone fruit with walnut and honey cream sandwiches

Australian Gourmet Traveller fast dessert recipe for lavender-poached stone fruit with walnut and honey cream sandwiches

By Sophia Young
  • Serves 6

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


  • 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)
  • 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


  • 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.