Nectarines and Peaches with Lavender Syrup
Nectarines and Peaches with Lavender Syrup is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10–12 minutes.
Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved.
Add rosemary and lavender and remove from heat.
Let sit 5 minutes.
Remove rosemary and let syrup cool.
Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar.
Cook (without stirring) until sugar turns a light amber color, about 2 minutes.
Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes.
Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool.
Break into smaller pieces.
Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat.
Let sit 5 minutes.
Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed.
Transfer to a platter.
Top with remaining Gorgonzola and candied pecans.
Syrup can be made 1 month ahead; cover and chill.
Pecans can be candied 1 day ahead; store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.