Peaches, Lavender and Harrow go hand in hand. Did you know that varieties such as Harrow Beauty, Harrow Fair, Harbright and Harrow Diamond, just to name a few, were developed right in our own backyard at the Agriculture Agri-food Canada Harrow Research Station? While we no longer celebrate these achievements at the Peach Festival, but we still love our peaches which are bursting with sweet rich ripeness right now and available at your local Harrow fruit stands picked just hours before your purchase.
So this season for something try the flavours of lavender and peach
6 -8 peaches
2 cups of water
1 cup of sugar
1 Tablespoon of Serenity’s culinary lavender
1 bay leaf or clove
In a medium saucepan combine the sugar and water and over medium heat stir until the sugar is disolved and the mixture is clear. Remove from heat and add the lavender and bay leaf and steep for 10-15 minutes. Strain the herbs from the liquid and return the liquid to the saucepan and bring to a boil. Add peaches and cook for 2-3 minutes until the peaches are tender. I like mine a bit firmer. Remove peaches from the liquid with a slotted spoon. Let them cool down a bit. Peel the skin, pit and slice in half. Continue to cook until liquid is reduced to 1/2 cup. Place 2 peach halves on a plate and drizzle with syrup. Serve with ice cream or for something more decadent try it with marscapone cheese or devon cream. Garnish with a fresh lavender sprigs, mint or bay leaf.
A simple delightful herbal tea that’s easy to make and incredibly refreshing! Perfect for a summer garden party or barbeque especially on these hot humid Essex County days.
- 4 cups boiling water
- 1 Tablespoon plus 1 teaspoon dried lavender flowers
- 1/4 cup loosely packed mint sprigs
- 3 Tablespoons of Honey to sweeten
- Lavender sprigs to garnish
Pour the boiling water over mint and lavender leaves. Steep for 10 minutes, then strain. Sweeten with honey refrigerate until chilled. Cool and serve over ice. Garnish with lavender sprigs.
– 1 cup sugar
– 1 tablespoon dried culinary lavender
– 1 cup freshly squeezed lemon juice, strained
– 5 cups water
– Ice cubes
– Lavender springs for garnish
Combine sugar with 2 ½ cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar . Add the lavender blooms to the sugar water, cover, and remove
from heat. Let stand at least 20 minutes. Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 ½ cups water. Stir well. Pour into tall glasses
half-filled with ice or refrigerate until ready to use.
These rich but not too sweet shortbread cookies have just a hint of sweet lavender fragrance and flavor.
– Servings: 4 dozen
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
Preheat oven to 325°F.
Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough
in half. Flatten into squares and wrap in plastic. Chill until firm. On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.
lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar.