In The Bender Kitchen: Heide Lang prepares roasted stone fruits with lavender scented almonds

NEW HAVEN, Conn. (WTNH) — It’s the end of summer, but you can gather fruits for late summer harvest and make a great dessert.

Owner Heide lang from the fig cooking school is cooking up roasted stone fruits with lavender scented almonds.


  • 1/2 cup sliced almonds
  • 4 teaspoons dried lavender
  • 2 pounds of various stone fruits, pitted
  • 1-2 teaspoons canola or sunflower oil
  • 1 vanilla pod*
  • 3 tablespoons whiskey, cognac or brandy
  • 3-6 tablespoons granulated sugar plus 1 teaspoon for lavender**
  • ½ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup blueberries
  • 1 pint vanilla ice cream


  1. Preheat oven to 350° F.
  2. Roast the nuts for 5-7 minutes, just until they start to brown. Set aside.
  3. Place lavender in oven for 2-3 minutes, until it is brittle but not brown (Dried lavender is available online at and other spice websites.
  4. You may prepare as much powdered lavender as you’d like at one time and keep it in a well-sealed spice jar for future use.
  5. Press the lavender with your fingertips (or with a mortar and pestle if you have one) until it is powdery, like the texture of powdered ginger.
  6.  Mix the nuts with lavender, 1-2 teaspoons of oil, and 1 teaspoon of sugar. Set aside.
  7.  Increase the temperature to 400° F.
  8.  Cut the fruit into quarters (i.e., peaches, plums and nectarines), and place in a 9X12 roasting pan or baking dish.
  9.  Sprinkle the whiskey, cognac or brandy over the fruit and toss well.
  10.  Split the vanilla pod and scrape out the seeds. Combine the vanilla seeds, sugar, nutmeg, and cinnamon together and sprinkle over the fruit. Mix well.
  11.  Roast for about 20-25 minutes, or until the fruit starts to soften.
  12.  Add one cup of blueberries and roast for another 5 minutes.
  13.  Serve with ice cream and lavender almonds.

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