Peach Crisp with Lavendercomments (10) January 10th, 2009
6 cups peeled and sliced ripe peaches, about 2-1/2 lb.(see note)
1 Tbs. lemon juice
1/3 cup sugar
1 Tbs. plus 2 tsp. cornstarch
1 scant Tbs. fresh lavender flowers or 1 tsp. dried lavender flowers
1 cup unbleached flour
1 cup packed light brown sugar
1/8 tsp. salt
Few gratings of nutmeg
8 Tbs. unsalted butter, cut into pieces
Nothing compares with fresh, ripe peaches at the height of the summer. Their fragrance and flavor and mouthwatering sweetness are enhanced by a hint of perfume from lavender flowers. Serve with lightly whipped cream and a lavender bloom for garnish.
Preheat the oven to 400°F and butter a 2-1⁄2-quart baking dish.
Combine the peaches, lemon juice, sugar, cornstarch, and lavender flowers in a bowl and toss well. If the peaches are tart, add another tablespoon or two of sugar. Put the mixture in the baking dish.
Combine the flour, brown sugar, salt, and nutmeg in a bowl and stir to blend. Cut the butter into the dry ingredients with a pastry blender or two knives until just blended. Spread the mixture evenly over the fruit and bake for about 40 minutes, until the crisp is golden brown and the peaches are bubbling. Serve warm or at room temperature.
Note: Dunk the peaches briefly into boiling water for easier peeling.
posted in: herbs, flowers, dessert, lavender