Quick & Easy

Lavender-scented custard with poached fruit

Lavender-scented custard with poached fruitAustralian Women's Weekly


Poached fruit


1.Combine milk and lavender in a small saucepan; stir over low heat, until warm.
2.Whisk together egg yolks and sugar in a medium bowl, until light and creamy. Gradually whisk in the warm milk.
3.Rinse and dry the saucepan. Using a fine sieve, strain milk mixture into the saucepan. Stir over medium heat, until the custard coats the back of a wooden spoon. Remove from heat; pour into a chilled bowl or jug. Cover; refrigerate until cold.
4.Meanwhile, make poached fruit: combine sugar, water and vanilla bean in a medium saucepan. Stir over low heat, until sugar is dissolved. Bring to the boil; reduce heat to a simmer. Lightly score the skin of the fruit with a single line. Lower fruit into the syrup and cover with a piece of crumpled baking paper. Simmer 3-5 minutes, rolling the fruit continuously, until fruit is tender. Remove fruit with a slotted spoon. Bring the syrup to the boil. Boil, uncovered, until reduced by a third.
5.erve custard with warm or cooled poached fruit and a little of the syrup.

Not suitable to freeze or microwave. You could use 8 fresh plums in place of the peaches, if preferred. You can use the remaining syrup as a base for summer drinks or punches, or reuse it to poach more fruit.


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