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SUMMER FRUITS IN LAVENDER SYRUP |
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You can make the lavender syrup up to three days ahead. Just cool, remove lavender and vanilla bean (if using), and chill in a covered container. For Vanilla Bean Crème, cover and chill up to 24 hours.
3 sprigs fresh lavender*
1 cup white grape juice or pineapple juice
1/2 cup rosé wine, white Zinfandel, Sauvignon Blanc, or white grape juice
1 vanilla bean, split lengthwise, or 1 tsp. vanilla
1/3 cup honey
6 cups assorted fresh fruit, including melon pieces, grapes, white raspberries, pitted sweet cherries, pineapple pieces, peach wedges, and/or papaya pieces
Lavender flower buds (optional)
1 recipe Vanilla Bean Crème (optional)
1. Place lavender sprigs atop a 6-inch piece double-thickness 100% cotton cheesecloth. Tie into a bundle with clean kitchen string. In a small saucepan combine lavender bundle, white grape juice, wine, and vanilla bean, if using. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in honey until dissolved. Let stand at room temperature for 10 minutes.
2. Remove lavender bundle and vanilla bean, if using, from syrup; save vanilla bean for the Vanilla Bean Crème, if desired. Add 1 teaspoon vanilla to syrup, if using. Place fruit in a large serving bowl. Pour syrup (it will still be slightly warm) over fruit, spooning syrup over fruit from bottom of bowl. Cover. Let stand about 1 hour or until cooled to room temperature. Or, chill for up to 4 hours. Spoon fruit and syrup into serving dishes. Garnish with lavender flower buds, if desired. Serve with Vanilla Bean Crème, if desired. Makes 10 to 12 servings.
Vanilla Bean Crème: Scrape the insides of the 1 vanilla bean (used in lavender syrup) with a knife to get all of the seeds out; reserve seeds and discard the bean (if you aren’t using a vanilla bean, just add 1/2 teaspoon vanilla to whipping cream mixture). In a chilled medium bowl beat 1/2 cup whipping cream, 1 tablespoon sugar, and the reserved vanilla bean seeds with an electric mixer on medium speed until soft peaks form. Gently fold in 1/2 cup crème fraîche or dairy sour cream. Makes 1 1/2 cups.
*NOTE: Lavender buds have a lot of flavor; if your lavender sprigs don’t have buds, add 1 teaspoon dried lavender buds to the cheesecloth bag.
Per serving: 111 cal., 0 g fat (0 g sat. fat), 0 mg chol., 8 mg sodium, 26 g carbo., 1 g fiber, 1 g pro.
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