May 11, 2017

Lavender-Poached Peaches & Blackberries

Eat Healthy

Perfect at both brunch and dessert, this flavorful fruit compote will become your new go-to recipe this summer! 

Rich in vitamins A and C, peaches are a tasty way to promote healthy vision and skin. This stone fruit also is high in antioxidants that can help protect the body from cancer, control high cholesterol, reduce inflammation and maintain a healthy body weight. 

Blackberries add extra sweetness to the dish, as well as vitamin K, fiber and anthocyanins, antioxidants that offer cancer-fighting benefits. 

Serve with nonfat Greek yogurt, homemade granola and a generous drizzle of the rich lavender-honey poaching syrup.

 

Lavender-Poached Peaches & Blackberries

Recipe courtesy of EatingWell

Serves 4
 

Ingredients:

2 cups water

1/2 cup orange juice

6 tablespoons clover honey or other mild honey

1 teaspoon dried culinary lavender, plus small sprigs or lavender flowers for garnish

1 3-inch-long piece vanilla bean, split lengthwise

4 just-ripe medium peaches

1 cup fresh blackberries
 

Directions:

1. Combine water, orange juice, honey, dried lavender and vanilla bean in a large nonreactive saucepan. Bring just to a boil, stirring until the honey dissolves.

2. Add whole peaches to the boiling liquid and cook, gently turning, until the skins start to loosen, 1 to 2 minutes. Remove the peaches to a colander with a slotted spoon; rinse under cold water and let drain.

3. Meanwhile, adjust the heat so the poaching liquid boils briskly and begins to reduce. Using a paring knife, peel the peaches and add the skins to the boiling liquid. Cut the peaches in half vertically, keeping the halves intact. Remove the pits, if possible; if it's too difficult, leave them in until after poaching.

4. Adjust the heat to a bare simmer. Return the peaches to the pan and poach until they are not quite tender when pierced with a fork, 3 to 7 minutes; they should still hold their shape. Transfer them to a nonreactive bowl with a slotted spoon. When cool enough to handle, gently cut out and discard any remaining pits. Cover and refrigerate for at least 30 minutes and up to 3 days.

5. Add blackberries to the barely simmering liquid in the pan. Poach for 1 to 2 minutes. Remove them to a small bowl with a slotted spoon. Cover and refrigerate for at least 30 minutes and up to 3 days.

6. Adjust the heat so the poaching liquid boils briskly and cook until reduced to about 2/3 cup, about 14-18 minutes, watching carefully to prevent scorching.

7. Strain the liquid through a fine sieve into a nonreactive bowl, pressing down on the solids to force through as much liquid as possible; discard solids. Cover and refrigerate the syrup for at least 30 minutes and up to 3 days.

8. To serve, let the fruit and syrup come to almost room temperature. Arrange the peach halves in pairs in individual serving bowls. Spoon a small scoop of frozen yogurt or ice cream into each half, if desired. Top with the blackberries and drizzle with the fruit syrup. Garnish with small lavender sprigs or flowers, if desired.

 

Nutritional information per serving:

Calories: 184; Carbohydrates: 47g; Protein: 2g; Total Fat: 1g; Cholesterol: 0mg; Dietary Fiber: 4g; Sodium: 5mg