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Lavender Nectarine and Raspberry Compote


serves 4

Serves 4

115g granulated sugar
300ml water
3 sprigs lavender flowers
3 strips finely pared lemon zest - using a potato peeler
5 black peppercorns
8 large ripe nectarines (white or yellow)
1 punnet raspberries


Place the sugar, water, lavender flowers, finely pared lemon peel and black peppercorns in a non-corrosive saucepan. Bring up to the boil, stirring occasionally, until the sugar has dissolved, then simmer gently for about 5-10 minutes or until the mixture becomes syrupy and tastes good.

Meanwhile, quarter and stone the nectarines. Then thickly slice each quarter and drop into the lavender syrup. Simmer gently for a further 5 minutes or until the fruit is only just cooked. Tip everything into a bowl and leave to cool.

When you are ready to serve, fish out the peppercorns and lemon peel - although you can leave them in if your guests are fairly relaxed about accidentally biting on to them. Tip in the raspberries and serve with creme fraiche or clotted cream.

This recipe was kindly provided by Sybil Kapoor.
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