- 1 cup verjuice
- 1/2 cup sugar
- 10 saffron threads
- 1 tablespoon fresh lavender flowers
- 3 Ruby Diamond nectarines, halved and pitted
- 6 sprigs of lavender
Combine verjuice, sugar, and saffron in a saucepan and simmer until syrupy. Remove from heat and add lavender flowers. Heat a griddle Teflon pan until warm.
Place the nectarines flesh side down on griddle. Reduce heat, and slowly cook for 5 – 10 minutes. Nectarines should still be firm but heated through.
Remove from griddle and push a wooden skewer through each nectarine to make a tunnel. Remove skewer and replace with lavender sprigs.
Arrange on plate and pour syrup over. Serve with cream, mascarpone or lemon curd. Can also be served on the side as an accompaniment with grilled meat or fish.