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Peach lavender compote recipe

Peach lavender compote recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Compote

Peaches and lavender is a lovely combination as long as you use the lavender sparingly, you don't want an overwhelming lavender flavour.

Be the first to make this!

IngredientsServes: 4

  • 800g ripe white peaches, stones removed and cut into pieces
  • 1/2 tablespoon lavender honey
  • 5 culinary lavender flowers, with stems

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Put peaches, honey and lavender flowers in a microwave safe bowl and cook for 5 minutes on high power.
  2. Discard lavender flowers and blend peach mixture to desired consistency with a stick blender or in a blender.
  3. Cover with cling film and refrigerate. Serve chilled.

Tip

If you cannot find white peaches, you may substitute yellow peaches.

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Goat Milk Rice with homemade Peach Compote

We are ecxited to share a new and simple recipe with you guys today, perfect for a lovely summer morning!

The last hot weeks of summer are here and we so enjoy it! We are currently in Sweden (more about that in our next post) and the weather here is simply wonderful right now. If you’re longing for a cold and fruity breakfast, this lovely goat milk rice with homemade compote is simply divine! It’s not long anymore that we can have these delicious summer fruits this year, so making compotes is definitely a good way to enjoy them a few weeks longer. Of course you can also serve this breakfast warm during autumn and winter, maybe with a nice apple compote instead. When we photographed the goat milk rice it was actually quite a moody day and the garden was the perfect scenery for this little cozy set up. With our dear friends and neighbors Rahel, Lea and Anita and we enjoyed the goat milk rice with homemade compote and we all loved it. We hope you guys will enjoy it too! We are currently really into videos and hope to have some time to do more recipe videos for you soon – what do you guys think?

Glutenfree Goat-Rice Pudding with Peach-Apricot-Compote

Ingredients for 2-3 persons (as a main dish)

Rice Pudding with Goat Milk

  • 250g pudding rice
  • 1000ml goat milk (or another one, if you don´t like the taste)
  • 1 pinch of salt

Peach-Apricot-Compote

  • 400g mix of peaches and apricots
  • 1 tbsp lemon juice
  • 5 tbsp sugar
  • 1 pinch ground vanilla
  • 1-2 tsp dried lavender (optional)
  • 1 tea infuser for the dried lavender
  • 1-2 tsp cornstarch

Topping

Bring the goat milk to boil with a little pinch of salt, add the pudding rice and cook on low heat for about 25-30 minutes (as recommended on the packing instructions) – stir occasionally. Meanwhile pit the peaches and apricots, slices them in thin wedges and place them together with the sugar in a pot, add little water (max. 200ml), so the fruit is slightly covered and add the tea strainer with the lavender. Add the lemon juice and ground vanilla, bring everything to boil and let simmer for 10-15 minutes. Afterwards remove the tea strainer and thicken the peach-apricote-compote with the cornstarch (mix 3-4 tbsp liquid with the cornstach and stir this into the compote) or fill the soft fruits into a jar and the liquid into a carafe, which you can serve to the rice pudding. If you serve the rice pudding in a glass, start with a layer of rice pudding, then a layer of compote and a few redcurrants, followed by a second layer of rice pudding and compote and a few coconut flakes and redcurrants for topping.

German Translation

Die letzten heißen Wochen im Jahr haben begonnen und wir genießen diese schönen Sommertage sehr! Gerade sind wir in Schweden (mehr dazu im nächsten Post) und das Wetter hier ist gerade einfach wunderbar! Wenn Ihr Euch auch nach einem fruchtigen und kalten Frühstück sehnt, haben wir genau das richtige für Euch! Dieser köstliche Ziegenmilchreis mit selbstgemachten Pfirschich-Aprikosen Kompott schmeckt einfach himmlisch! Die Sommerfrüchte können wir dieses Jahr nicht mehr alzulange genießen, Kompott ist also ein guter Trick sie noch etwas länger genießen zu können. Natürlich könnt Ihr den Milchreis an kühleren Tagen auch wunderbare warm genießen, im Herbst vielleicht mit einem leckeren Apfelkompott. Als wir den Milchreis vor einigen Wochen fotografiert haben, war es ziemlich stimmungsvoll draußen und der Garten die perfekte Szenerie für unser kleines Setting. Zusammen mit unseren Freunden Rahel, Lea und Anita haben wir den Milchreis nach dem Photoshooting genossen und waren alle ganz begeistert. Wir hoffen Ihr lasst es Euch auch gut schmecken Ihr Lieben!

Glutenfreier Ziegen-Milchreis mit Pfirsich-Aprikosen-Kompott

Zutaten für 2-3 Personen (als Mahlzeit)

Milchreis mit Ziegenmilch

  • 250g Milchreis
  • 1000ml Ziegenmilch (oder eine andere Milch, wem der Geschmack zu streng ist)
  • 1 Prise Salz

Pfirsich-Aprikosen-Kompott

  • 400g Pfirsiche und Aprikosen gemischt
  • 1 EL Zitronensaft
  • 5 EL Zucker
  • 1 Prise gemahlene Vanille
  • 1-2 TL getrockneter Lavendel (optional)
  • 1 Teesieb o.ä. für den getrockneten Lavendel
  • 1-2 TL Maisstärke zum Eindicken

Topping

Die Ziegenmilch mit einer kleinen Prise Salz aufkochen, dann den Milchreis hinzufügen und je nach Hersteller 25-30 Minuten bei kleiner Flamme köcheln lassen und öfters umrühren. Währenddessen die Pfirsiche und Aprikosen entkernen, in schmale Spalten schneiden und zusammen mit dem Zucker in einen Topf geben, nur wenig Wasser (max. 200ml) hinzufügen, sodass die Spalten nur ganz leicht bedeckt sind und das Teesieb mit Lavendel hinzufügen. Den Zitronensaft und die gemahlene Vanille hinzufügen, aufkochen und für 10-15 Minuten einköcheln lassen. Dann den Lavendel entfernen, das Pfirisch-Aprikosen-Kompott entweder mit etwas Maisstärke eindicken (die Maisstärke mit 3-4 EL der Flüssigkeit verrühren und dann ins Kopmott rühren) oder die weichen Fruchstücke absieben, in ein Glas füllen und die Flüssigkeit in einer Karaffe zum Michreis reichen. Wer den Milchreis im Glas serviert, kann zuerst eine Schicht Milchreis in die Gläser füllen, gefolgt von Kompott, ein paar Johannisbeeren, einer weiteren Schicht Milchreis und Kompott und ein paar Johannisbeeren und Kokosflakes on top.


Welcome to KitchenLane! It’s a comfortable place where I create, thoroughly test, and photograph recipes for my cookbooks and blog. All my recipes are original, not adaptations from others. I trained as a pastry chef, so many offerings are desserts and baked goods. Some are also healthful, savory dishes I contribute to healthy eating publications. My recipes are always free of artificial dyes, flavorings, and other iffy additives, which I won’t serve my family—or you! Instead, dishes feature naturally flavorful, colorful ingredients including fresh herbs, berries, edible flowers, and fruits, many from my own suburban garden or local farmers’ markets. Since lots of readers aspire to write cookbooks, I also blog on recipe writing and editing and other helpful publishing how-to info accumulated while authoring nearly 20 well-received cookbooks over many years.


The Art of Cooking with Lavender

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Peach Apricot Compote with Red Poppy Cream Recipe

I seem to have a particular fondness for the red poppy, its fragile fluttering silhouette and its thread-thin stem, too thin, it seems, to support its flamboyant scarlet petals and contrasting black heart.

I like that it is easily spotted from afar — in the middle of a field, on the banks of a country road or in the most unsuspected places amidst city landscapes — and I like that it is a flower best left unplucked. As tempting as it is to tuck one behind your ear, it will wither away so fast you will feel sorry you did.

Thankfully, there is an alternative way to enjoy red poppies, and it is red poppy syrup.

Flower syrups — lavender, geranium, rose, cornflower, mimosa, violet, dandelion — seem to be a current hype on the French gourmet food market, surfing the wave of the old-fashioned and the quirky, in the aftermath of the whole “cooking with flowers” craze. And these syrups, if used with care and a very light-handed touch, can bring an interesting depth of flavor (and color!) to cocktails, desserts and even savory dishes.

My bottle of sirop de coquelicot I acquired from Izraël, a small store in the Marais that sells a miscellany of spices and cool food products from all over the world.

The syrup is produced in Nemours, a city to the South-East of Paris, where they’ve had a specialty of bonbons au coquelicot (red poppy candy) since the 1870’s. Ten years ago, a
chocolate maker from that city decided to widen the range of poppy-based products and added a vinegar, a jelly, a liqueur and a syrup.

While the scent of red poppy syrup straight from the bottle is vaguely reminiscent of cough syrup (red poppy is an age-old soothing remedy, for sore throats in particular), it takes on a delightful acidulated sweetness when diluted, and its flavor could be likened to a subtle mix of strawberry, cherry and pomegrenate.

This particular dessert I made just a few nights ago to bring to my sister’s apartment, as I was joining her and her boyfriend for a fun and highly relaxing session of Top Model 2005 watching (the French rendition of America’s Next Top Model), complete with take-out sushi and catty comments.

The compote, served with ladyfingers to soak up the creamy juices, was deemed “délicieuse!” by my kind hosts. The hint of red poppy, lending the cream a lovely pink shade, also does an excellent job at bringing out (without overwhelming them) the sweet and tart flavors of the softened peaches and apricots.

I have been reinvited for the next episode on Tuesday.

Izraël
30 rue François Miron – 75004 Paris
01 42 72 66 23


Farmer’s Market Blueberry Peach Cobbler

E very August, local peaches and blueberries show up at the farmer’s market side by side. These seasonal fruits are painted in extraordinary hues and exquisitely perfumed.

Combining peaches and blueberries in a recipe just makes sense right now. My special take on a Caprese salad features sweet cherry tomatoes, ripe peaches and a handful of wild blueberries. It’s one of our essential August eats, along with these (chicken kebabs).

Today’s recipe is is on the sweeter side, however. It’s a vibrant, jammy Farmer’s Market Blueberry Peach Cobbler, slightly spiced with a little homegrown lavender. These flavours were made for each other! Read on for the recipe.

Perfuming fruit cobbler with herbs

I like to enhance the flavours of summer fruits with additions from my flourishing herb garden. Yes, I’m busy preserving summer herbs, but they also make their way into beverages, baking and much more.

For today’s cobbler, I tested it twice with a sprinkling of my homegrown lavender. I tried it in both the biscuit topping and the jammy fruit base.

My favourite was perfuming the fruits with lavender. Both the peach and the blueberries pair really well with lavender – and I love the aroma when it was all baking together.

‘Diala’s Kitchen’ cookbook

This recipe is closely inspired by the Farmer’s Market Cobbler in my friend Diala’s incredible new cookbook, Diala’s Kitchen: Plant-Forward and Pescatarian Recipes Inspired by Home and Travel.

You all know that I’m cookbook obsessed and run a cookbook club. I love supporting new authors, especially when they are fellow mothers and Canadian food creatives like Diala.

Diala’s much-anticipated cookbook contains — literally — a world of inspiration. It comes at a time when we are only armchair traveling. However, crack the cover and Diala’s words and recipes will take you around the globe.

Bookmarked to make next for the family are recipes like Sesame Noodles with Maple-Harissa Tofu Steaks, Blueberry Baked Oatmeal, Salmon Tacos with Chipotle Crema, and Caramelized Banana and Cinnamon Loaf. With Diala’s Kitchen on my counter, I just want to spend all day cooking and baking!

Blueberry Peach Cobbler: dessert or brunch?

Vanilla ice cream is the obvious topping choice to accompany this Farmer’s Market Blueberry Peach Cobbler, but I have another idea. I always have a pint or two of thick Greek-syle yogurt on hand it’s absolutely delicious paired with this fruit cobbler.

Consider taking this recipe from a dessert to a breakfast or bunch dish by serving it with Greek yogurt. It’s not overly sweet and is reminiscent of fluffy scones and homemade jam. Enjoy!


Once Upon an Afternoon Tea

Well, my friends, today is the last peach recipe in my short series of peach scones. Are you sad too? I wish sometimes that all fruit was available ripe and perfect year round so that if I had a hankering for–let’s say–peaches in winter because my Spiced Peach scones would be the perfect holiday baked good, I could find peaches to make them as tasty in December as they would be in the height of peach season.

The agricultural world is so not fair.

Then again, if we had the full spectrum of fruit available year round, maybe we wouldn’t appreciate the excitement and delight of each fruit coming into season. Would I cherish each carton of fresh strawberries if they were always as delicious as they are in the blush of spring? Maybe not. Maybe seasonal produce is nature’s way of giving us something to look forward too (though it definitely stinks that all my favorite fruits are spring and early summer fruits).

This recipe was a challenge for me because I had nothing to base it on. Even some recipes that I create are based in part on recipes in books, like the peach basil ones of last week were adapted from a strawberry lavender scone I found somewhere else. But none of the recipes I have bookmarked or saved used compote as its primary source of liquid. I really was flying blind here.

I wanted to try cooking the fruit before incorporating it into the scone, so I decided to make a heated mixture of those fresh peaches we’ve been working with and some spices. The only problem is that I had no idea how to do it! I knew it wouldn’t be as simple as putting peaches in a saute pan and just letting them heat up. Yet I still had never made a compote before so was clueless as to how much sugar to add to the peaches, when to boil versus simmer, and how long it would take.

After some research and a little bit of math (real world application!) I attempted to make a spiced peach compote. It was so easy, I wondered why I haven’t been making fruit compotes my whole life. I feel like a whole new world of oatmeal toppings and desserts was just shown to me. Seriously, compotes are now a revelation for me: a thick, spiced syrup of gooey ripe peaches and melted sugar…are you drooling yet? You better be peeling those peaches at least!

Probably because the main liquid here is a thick syrup, these scones are very dense unlike the majority of scones I make. The first time I made these I also overworked the dough, and I think it was because I didn’t add enough other liquid to incorporate the ingredients without kneading too much. Lesson to all scone makers: it is more important to lightly handle the dough than using less flour on your workspace or having less cleanup. Add more liquid to the dough so you have to knead it less. You won’t regret it.

The peaches are wonderfully soft and sweet with the spices mulling about them. Your kitchen will smell incredible, making these not only one of the best tasting scones you’ll ever make, but also one of the best air fresheners you ever used. More incentive to make multiple batches!


Fruit, cheese, and nuts are a winning combination. This bright vinaigrette is also excellent on a salad with apricots, goat cheese, and pistachios.

Fruity peach preserves plays irresistibly with salty smoked turkey and cheese in this easy pressed sandwich.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


Recipe: Jordan Rondel's peach and lavender baby cakes

These little baby cakes are heavenly alongside a cup of milky Earl Grey, any time of day. You can source food-grade lavender extract and edible dried lavender from most health food stores. If you prefer the flavour of rose, you could adapt the recipe by using rose water in the batter and dried or fresh rose petals as the decoration.

Peach and lavender baby cakes

150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
150g plain flour
50g ground almonds
2 tsp baking powder
½ cup Greek yoghurt
1 tsp lavender extract
1 ripe peach, cut into approximately 24 x 1cm cubes

Icing
150g butter, softened
2 cups icing sugar
1 tsp vanilla extract
100g cream cheese

Topping
2 tbsp dried lavender
Store-bought berry compote (my favourite is made by The Dollop Kitchen)

Preheat the oven to 180C fan bake. Place 24 mini cupcake papers in 24 holes of a mini muffin tray.

In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating until combined between each addition. Gradually add in the flour, ground almonds and baking powder, mixing on slow speed between additions. Finally combine in the yoghurt and lavender extract. Stop your mixer once all the ingredients are combined, do not over mix.

Evenly divide the batter between the 24 holes and dot a cube of peach into each one, pressing down lightly with a spoon. Bake for approximately 25 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the baby cakes to cool for around 10 minutes before turning onto a cooling rack.

Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla. The icing should be smooth, creamy and thick.

Once the baby cakes are completely cool, pipe some icing onto each one then decorate with a sprinkling of dried lavender and a drizzle of berry compote.

Serve at room temperature. Refrigerate for up to 3 days in an airtight container.


Peach Compote


I love fresh peaches, I really do.  They are among my favorite fruits, and when they're in season I eat a ton of them.  About the only thing bad I can say about peaches is that they are only perfectly ripe for about a milli-second before they start to rapidly deteriorate to a state of shriveled, squishy sadness.

They are much like avocados in this way.  When perfectly ripe they are an ethereal treat, but just a day or two after their peak they have lost a lot of their appeal.  Timing therefore is everything when it comes to peaches.  Watch them closely as they ripen on your counter and be prepared to snarf them down when they achieve their peak of sweetness and their flesh yields just slightly when pressed with your thumb.


So….what to do if you happen to buy too many of the lovelies and despite your best efforts fail to eat them all before they start to turn, or as we recently did, go away for the weekend and return to find them WELL past their peak and begging to be put out of their misery?  

Why you make a compote with them, of course.  

Serve this sweet treat alongside roasted meat as you would an applesauce, spooned onto your favorite ice cream, atop your morning bowl of oatmeal, or as I have been doing, tossed with some granola and vanilla yogurt for breakfast.  Enjoy!


Strawberry-lavender buttermilk cake

For the Buttermilk Cake
4 whole eggs, room temperature
2 egg yolks, room temperature
1-1/4 cups buttermilk, shaken
2 teaspoons pure vanilla extract OR Princess Bakery Emulsion
3 cups cake flour, sifted
2 cups sugar
1 tablespoon plus 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, cold and cut into small even pieces

For the Strawberry-Lavender Compote
2 cups fresh strawberries, washed, hulled and sliced
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon dried culinary lavender OR 1 teaspoon lavender extract
Pinch of salt

For the Vanilla Whipped Cream Filling
2 tablespoons cold water
2 teaspoons unflavored gelatin (such as Knox brand)
1-3/4 cups whipping cream (35-37% fat), cold, divided
1/4 cup icing/confectioners’ sugar
1 teaspoon pure vanilla extract
Pinch of salt

For the Whipped Lavender Frosting
1/4 cup whole milk
1 teaspoon dried culinary lavender OR 1 teaspoon lavender extract
3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
4 cups icing/confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Pinch of salt
Few drops purple gel color

Yield One 3-layer, 8-inch round cake | Serving Size 10-12

Background painted with Annie Sloan Chalk Paint ® using “Chloe Floral Trellis” wall stencil from Royal Design Studio Stencils


Watch the video: Εύκολη Κομπόστα Ροδάκινο


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