Grilled nectarines with saffron and lavender syrup
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
This unusual dessert is easy to prepare and packed with flavour and colour.
  • ½ cup verjuice (I substituted ¼ cup apricot vinegar mixed with ¼ cup water)
  • ¼ cup brown sugar
  • a generous pinch of saffron threads
  • 1 tsp dried culinary lavender flowers (i.e. no pesticides on them)
  • 4 nectarines, halved and pitted (mine were Alpine variety)
  • a knob of butter
  • Whipped cream or creme fraiche to serve
  1. Combine verjuice (or vinegar/water mix), sugar, saffron and lavender flowers in a small saucepan. Bring to the boil and then lower the heat so that the mixture simmers and starts to reduce and become more syrupy (about 10 minutes). Remove from the heat, strain through a sieve, then pick out and return a few of the saffron strands to the syrup. Keep warm.
  2. Heat the butter in a non-stick pan (use a griddle pan with ridges if you like). When the butter has melted and is bubbling, add the nectarines to the pan cut side down. Reduce the heat to medium and cook for 5-10 minutes. When the cut sides have developed a good colour, turn and cook on the skin side for 5 mins. Fruit should remain a little firm, but heated through.
  3. Arrange two nectarine halves on each plate, pour the syrup over, and add a dollop of whilled cream or creme fraiche to the nectarine hollows if desired. Serve immediately.
The TASTE magazine recipe that I adapted can be found here:
Recipe by Cooksister | Food, Travel, Photography at