Nectarine Sauce with Limoncello and Lavender

Happy August!! Stone fruit is in its full glory here in Seattle. This is a quick and easy dessert that can stand alone or go atop vanilla ice cream or fresh whipped cream. It also pairs well with my favorite lemon curd tart! Impress your friends with the sultry summer flavors of lemon and lavender.

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Ingredients:

6-7 large organic nectarines (except not those varieties that were recalled from California!–though hopefully this is no longer an issue)

1/4 cup limoncello (you can buy this at specialty liquor stores or you can make your own)

1 Tbs. slightly dried lavender, chopped (go walk around your neighborhood and find a big lavender plant. If you’re in Seattle this will only take approx. 2 minutes. Bring home a few sprigs and tie them up to dry a big–just for about a day.)

 

Wash your nectarines and use a paring knife to cut them into bite-size chunks. Place the chopped nectarines in a medium sized pot over med-high heat. Add the limoncello. Bring the mixture to a slight boil. Stir in the lavender and turn the heat down to med-low. Cover and let cook 15 minutes. Remove the cover and cook another 5 minutes. Let cool.

Et voilà!

 

Serves 4-6.

 

 

 

 

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