Walnut-Stuffed Nectarines Poached in Laurier Syrup

Preheat oven to 350 degrees F.

To make syrup: Place tea bag, bay leaves and lemon zest in a small bowl. Pour in boiling water. Cover and let steep for 5 minutes. Discard tea bag. Stir honey and lemon juice into tea.

To prepare filling and nectarines: Meanwhile, place walnuts, sugar and cinnamon in a food processor; process until walnuts are finely ground.

Cut nectarines in half with a small, sharp knife. Use a melon baller or grapefruit spoon to remove pits. Place the nectarines, cut side up, in a 7-by-11-inch (or similar) baking dish. Spoon a heaping teaspoonful of the walnut mixture into the cavity of each nectarine half. Gently spoon the tea syrup (including bay leaves and lemon zest) over and around the nectarines.

Cover the baking dish with foil and bake for 20 minutes. Baste the nectarines with syrup. Return to the oven and bake, uncovered, until the nectarines are tender when pierced with the tip a sharp knife, 15 to 20 minutes more. Let cool slightly. Divide the nectarine halves among 4 dessert dishes. Spoon some of the syrup over each serving and garnish with bay leaves, if desired. Serve warm or at room temperature.