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
- Preheat oven to 350° F.
- Roast the nuts for 5-7 minutes, just until they start to brown. Set aside.
- Place lavender in oven for 2-3 minutes, until it is brittle but not brown (Dried lavender is available online at Penzeys.com and other spice websites.
- 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.
- 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.
- Mix the nuts with lavender, 1-2 teaspoons of oil, and 1 teaspoon of sugar. Set aside.
- Increase the temperature to 400° F.
- Cut the fruit into quarters (i.e., peaches, plums and nectarines), and place in a 9X12 roasting pan or baking dish.
- Sprinkle the whiskey, cognac or brandy over the fruit and toss well.
- 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.
- Roast for about 20-25 minutes, or until the fruit starts to soften.
- Add one cup of blueberries and roast for another 5 minutes.
- Serve with ice cream and lavender almonds.