Lavender-Poached Peaches & Blackberries
Serve this colorful lavender-spiked blackberry-peach compote at a brunch or with small scoops of vanilla frozen yogurt for a glorious yet healthful dessert. If you can, choose freestone over cling peaches for this recipe: the pits will pull out more easily, which helps keep the peach halves intact. Recipe by Nancy Baggett for EatingWell.
Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 3 days.
If fresh lavender is unavailable, substitute 1 teaspoon dried culinary lavender; it is available in some supermarket herb and spice sections and in many natural-foods stores. Add it to the poaching liquid in Step 5 (after the peaches and blackberries have been poached and removed from the saucepan). Be sure to use food-grade dried lavender, not lavender sold for crafting projects.
Nonreactive pan, bowl or baking dish: A nonreactive bowl, pan or baking dish--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
1 fruit, 2 other carbohydrate