Lavender-Poached Ontario Peaches
Simple and elegant describes this delicate dessert; the perfect summer dinner party finale. The Mascarpone whipped cream is a truly decadent topper. As an alternative, replace the lavender with a vanilla bean [split lengthwise].
| 1 cup | water | 250 mL |
| 1/2 cup | granulated sugar | 125 mL |
| 1/2 tsp | dried lavender petals | 2 mL |
| 4 | Ontario Peaches, peeled and halved | 4 |
| 1/2 cup | 35% whipping cream | 125 mL |
| 1 tbsp | icing sugar | 15 mL |
| 1/2 cup | Mascarpone cheese | 125 mL |
| 1/2 tsp | ground nutmeg | 2 mL |
In large pot over medium-high heat, bring water and sugar to a boil, stirring occasionally; boil 5 minutes (do not stir). Add lavender; remove from heat and let sit 1 hour.
Add peaches to lavender syrup. Over medium-high heat, poach 8 minutes or until fruit is soft. Remove peaches with slotted spoon; continue cooking syrup 15 minutes or until reduced to 1/4 cup (50 mL).
In medium bowl, beat cream and icing sugar until soft peaks form; fold in cheese and nutmeg.
Arrange 2 peach halves each on 4 plates; top with Mascarpone cream and drizzle with lavender syrup.
Makes 4 servings.
Source: www.ontariotenderfruit.com
