Nectarines Poached in Lavender-Honey Syrup

Are you aware of the difference between nectarines and peaches? If not, here’s a little intel on them: Nectarines can be used in the same way as peaches, and may be considered as substitutes for peaches. The only difference between peaches and nectarines is the lack of fuzz on the nectarine skin. Nectarines tend to be smaller and more aromatic than peaches and have more red color on the fruit surface. Fresh peaches provide respectable amounts of the antioxidant vitamins A and C, in addition to potassium and fiber. Nectarines provide twice the vitamin A, slightly more vitamin C, and much more potassium than peaches.

With that being said, this dessert is amazingly tasty and one you should try!


  • 4 cups water
  • 3/4 cup sugar
  • 3/4 cup honey
  • 2 tsp dried lavender buds
  • 6 nectarines, halved & pitted (about 1 1/2 lbs)
  • 6 cups vanilla low-fat frozen yogurt
  • Fresh lavender sprigs (optional)


  1. Bring first 3 ingredients to a boil in a Dutch oven, stirring to dissolve sugar.
  2. Stir in lavender buds.
  3. Add nectarines. Reduce heat and simmer 8 minutes or until nectarines are just tender (do not overcook).
  4. Remove nectarines from pan with a slotted spoon, reserving liquid in pan. Bring liquid to a boil, and cook until reduced to 3 cups (about 10 minutes). Cool slightly.
  5. Serve syrup with nectarines and yogurt.
  6. Garnish with fresh lavender, if desired.
Source: Cooking Light

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