Quick & Easy

Lavender-scented custard with poached peaches

This is a delightful dessert to present to guests at the end of a special dinner. You could make a simple syrup by adding rosewater to the cooking water and use it in place of the custard if you prefer.


Poached peaches


1.Stir milk and lavender in a small saucepan over a low heat until warm.
2.Whisk egg yolks and sugar in a medium bowl until light and creamy. Gradually whisk in warm milk mixture.
3.Strain milk mixture through a fine sieve into same cleaned pan. Stir over medium heat until custard coats the back of a wooden spoon. Remove from heat; pour into a chilled bowl or jug. Cover; refrigerate until cold.
4.Make poached peaches. Stir sugar, vanilla bean and the water in a medium saucepan over low heat until sugar is dissolved. Bring to the boil; reduce heat to simmer. Lightly score the skin of the peaches with a single line. Place peaches in syrup; cover peaches with a piece of crumpled baking paper. Simmer 5 minutes or until fruit is tender, rolling peaches over halfway through cooking. Remove peaches with a slotted spoon; cool slightly, peel away skin. Meanwhile, return syrup to the boil; boil, uncovered, until reduced slightly.
5.Place peaches and a little syrup in serving dishes; serve with custard.

Dried lavender petals are available from specialty food stores. You can use nectarines or plums in place of the peaches. The cooking time will depend on the ripeness of the fruit; firm fruit can take up to 20 minutes.


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