When we were in Paris this winter, we spent an afternoon just wandering in the St. Germain area, poking around the shops and kiosks. I particularly enjoyed the fact that you could buy a mug of warm red wine on the street and sip away as you browsed.
That wine probably accounted for the fact that I was a little loose with my euros and bought a few things I really didn’t need, like this:
On the other hand, I only picked it up because I knew I wanted to try to recreate it at home with our own local honey and lavender from our garden. This peach dessert just screams summer, quietly . . . and delicately. With chevre from the farm up the road, blueberries from our garden, a drizzle of honey and a sprinkling of lavender blossoms, this dessert is one I will make again and again. So simple and sooooo good.
For four servings:
2 ripe organic peaches, peeled and pitted
2 tsp. butter
1 tsp. pure vanilla extract
4 Tbsp. goat cheese
2 Tbsp. honey, slightly warmed in the microwave
a few fresh blueberries or other summer berries
culinary lavender blossoms
Preheat oven to 425 F. Place the peeled, pitted peaches in a baking dish. Spoon 1/2 tsp. butter and 1/4 tsp. vanilla into each of the cavities. Place in a preheated oven and roast for 20 minutes. Remove from oven and let cool slightly.
Fill each of the peach cavities with 1 rounded Tbsp. goat cheese, toss a few fresh berries around the peach, drizzle with warmed honey, sprinkle with a few lavender blossoms (go easy, too much and it will taste like a scented soap!) and serve.