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
Ingredients:
6 -8 peaches
2 cups of water
1 cup of sugar
1 Tablespoon of Serenity’s culinary lavender
1 bay leaf or clove
Preparation
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.
Serenity Lavender is happy to announce its fall hours. We will be open throughout the Fall on Saturdays & Sundays from 11AM-5PM.
Spend a beautiful, Fall weekend with us at Serenity Lavender!
Coming soon: Lavender Christmas ornaments
If you love peaches, you’ll fall in love with these Honey Roasted lavender peaches.
Ingredients:
1/2 tablespoon unsalted butter
4 large ripe peaches, halved and pitted
1/4 cup local honey
2 Sprigs fresh lavender
1/2 teaspoon lemon zest
2 tablespoons and 2 teaspoons of mascarpone cheese
Preparation:
1. Preheat oven to 350 degrees
2. Coat a 7×11 pan with butter, arrange the peaches cut half facing upwards. Drizzle honey over peaches, and add lavender and lemon zest.
3. Bake for 15 minutes, remove from oven, and spoon honey from baking dish over the peaches. Bake for an additional 15-20 minutes or until peaches are softened and golden.
4. Top warm peach halves with 1 teaspoon mascarpone cheese, drizzle with some honey from the baking pan.
Great on the grill or under the broiler!
Ingredients
8 lamb chops
1 1/2 cups balsamic vinegar
4 Tablespoons packed brown sugar
2 teaspoons Serenity’s dried culinary lavender
1 large garlic clove, minced
salt and pepper
Directions:
In a saucepan mix the vinegar, sugar, garlic and lavender and bring to a boil stirring constantly then reduce heat and continue to cook over low until the volume is reduce by half and the mixture thickens. Set asice.
Season the lamb chops with salt and pepper then grill or broil for 4-5 minutes per side or until cooked to your liking. Remove from heat and serve while hot atop of a bed of garlic mashed potatoes and spinach with the balsamic reduction drizzled over top of the chops.
Grilled asparagus is a perfect side to this easy but elegant dish.
Bon Appetit!
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.
Ingredients
- 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
Directions
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.