Lavender-poached Ontario Peaches

Simple and elegant describes this delicate dessert; the perfect summer dinner party finale. The Mascarpone whipped cream is a truly decadent topper. As an alternative, replace the lavender with a vanilla bean [split lengthwise].

Makes 4 servings


1 cup water 250 ml
1/2 cup granulated sugar 125 ml
1/2 tsp dried lavender petals 2 ml
4 Ontario peaches, peeled and halved 4
1 tbsp icing sugar 15 ml
1/2 cup mascarpone cheese 125 ml
1/2 tsp ground nutmeg 2 ml
1/2 cup 35% whipping cream 125 ml


  1. In large pot over medium-high heat, bring water and sugar to a boil, stirring occasionally. Boil five minutes (do not stir). Add lavender; remove from heat and let sit one hour.
  2. Add peaches to lavender syrup. Over medium-high heat, poach eight minutes or until fruit is soft. Remove peaches with slotted spoon; continue cooking syrup 15 minutes or until reduced to 1/4 cup (50 ml).
  3. In medium bowl, beat cream and icing sugar until soft peaks form; fold in cheese and nutmeg.
  4. Arrange two peach halves each on four plates; top with Mascarpone cream and drizzle with lavender syrup.