Sun Dappled Summer Days
Lavender Honey Roast Stone Fruits with Vanilla
I have been cautious, I have NOT waxed lyrical about sun dappled summer days in the garden, with a hammock slung between two trees for swinging and reading…….no poems about larks or harvest fields have passed my lips or indeed my fingers as they type……I have not spoken of lying on the grass, looking up at the sky and making pictures out of fluffy clouds, not have I talked of babbling brooks on hot days and bottles of pop taken on picnics, with tartan rugs and home-made cakes and sticky buns; but, today that all changes as I feel confident enough to announce that I believe summer has arrived, and all of the above may be ticked now…..in the appropriate “summer has arrived” boxes.
IN fact, I am so confident of sun dappled summer days, that I have compiled a small list of my favourite summer poetry quotes and lines from much-loved poems….about summer of course…..
“I walk without flinching through the burning cathedral of the summer. My bank of wild grass is majestic
and full of music. It is a fire that solitude presses against my lips.”
– Violette Leduc, Mad in Pursuit –
“That beautiful season the Summer!
Filled was the air with a dreamy and magical light;
and the landscape
Lay as if new created in all the freshness of childhood.”
– Henry Wadsworth Longfellow –
“Summer afternoon – summer afternoon; to me those have always been the two most
beautiful words in the English language.”
– Henry James –
“A summer’s sun is worth the having.”
– French Proverb –
There is something magical about a summer garden…….heat and perfume pervade the senses and although chinking ice in cool glasses of lemonade seem highly appropriate, thoughts do turn towards food, of course; and with stone fruits such as apricots, plums, peaches and nectarines being in season, I love the recipe I am sharing today………..easy to cook and even easier to eat, my Lavender Honey Roast Stone Fruits with Vanilla is always a hit, whether it be served warm or cold, with or without cream, inside or outside, maybe at an old wooden table with rickety chairs and sagging cushions….it’s lush and tasty and takes advantage of another one of my most popular recipes, Home-Made Lavender Honey.
This recipe is NOT just for dessert, but is also fabulous for a summery breakfast too, especially when served with lovely thick Greek yoghurt! I mentioned this as a breakfast option on my recent meal plan….Monday Meal Plan with Hello Fresh, BBQ’s, Stone Fruits and Home-Made Bread. I was lucky enough to be sent a WONDERFUL selection of Total Greek Yoghurt recently…….all sorts of amazing flavours and all a VERY low 0% or 2% fat too! I used my natural yoghurt for breakfast and scooped a HUGE dollop on top of some of these stone fruits……LUSH!
What is TOTAL?
TOTAL is a yoghurt like no other. Naturally produced from cows’ milk and live yoghurt cultures, its unsurpassed taste and unique texture have made TOTAL the ambassador of Greek yoghurts. Find ‘the yummy side of life’ in three fat variants and a convenient split pot – ideal at any time.
Why it’s Special
Why are TOTAL Greek Yoghurts so velvety thick and taste so deliciously creamy? What makes them so good?
The TOTAL process means that 4 litres of fresh pasteurised cows’ milk go into each, single litre of TOTAL. Next, we add our very own live, active yoghurt culture – produced in the FAGE factory. This helps create that signature, mild TOTAL taste. Finally, our unique straining technique removes all of the watery whey leaving you with only thick, creamy TOTAL indulgence – that only tastes indulgent.
You can eat happy knowing we don’t add any sugars*, sweeteners, thickeners or artificial additives. TOTAL is 100% natural and because it’s strained, it has more protein than other yoghurts too.
I SHALL be cooking and baking with my yoghurt stash too, but for now, it’s a simple dollop on my breakfast fruits or a simple dessert of yoghurt and honey……divine, and so simple! But back to my Lavender Honey Roast Stone Fruits with Vanilla…..in the absence of any lavender honey, you can throw a few lavender heads in with the fruit and honey, and any other flower honey is also great, such as heather honey or blossom honey……I also LOVE this easy fruit medley as a cheat’s fruit crumble.….just before the end of cooking, or even when it is cold, just scatter granola over the top of the fruit……it’s so simple and SO tasty!
I am ending my post for today now, the sun is still shining and I have plans of lounging in the garden……with a cup of tea and a biscuit! See you all later, with more recipes and kitchen notes and ramblings…..enjoy summer at last, and see you soon! Karen
Lavender Honey Roast Stone Fruits with Vanilla
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Meal type||Breakfast, Dessert, Lunch, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Barbecue, Birthday Party, Casual Party, Formal Party|
|By author||Karen S Burns-Booth|
- 2 large nectarines (quartered and stoned)
- 2 peaches (quartered and stoned)
- 6 apricots (halved and stoned)
- 8 plums (halved and stoned)
- 6 tablespoons lavender honey
- 1 vanilla pod (split in half and then cut in half again)
|Step 1||Heat oven to 220C/fan 200C/gas 8.|
|Step 2||Place the prepared fruit in a large oven-proof roasting tray or gratin dish. Spoon the honey over the top of the fruit and then place the vanilla pod strips in and amongst the fruit.|
|Step 3||Add 2 to 3 tablespoons of water and roast in a preheated oven for 20 mins or until the fruits have softened, but not collapsed and the fruit juices and honey have made a sauce.|
|Step 4||Serve with yoghurt, cream or crème fraîche or use to make a simple crumble with granola scattered over the top. (Any leftovers will keep in the fridge for up to 2 days.)|
Mich Piece of Cake says
Hi Karen, I love the color of this dish. It has all the beautiful colors of summer. Wish I could have a large serving with yoghurt or perhaps even ice cream!
Thanks! I bet this would be great with ice cream too…I also LOVE the colours!
Jenny @ BAKE says
I’ve whipped out my wicker picnic basket twice already this week to make the most of the sunshine! this looks like an amazing breakfast!
GOOD for you Jenny! I am also REVELLING in this weather! 🙂 Karen
That looks delicious Karen. Although an expensive dish. I am thinking about £8 with the prices here. Well worth it if you can get the fruit at a special price. I always have total yoghurt in my fridge, so I am sorted there.
WOW! THAT is expensive Jac…..maybe wait until the end of the season? I LOVE Total Yoghurt and it goes so well with fruit compote too! 🙂
Okay, find me a house, I’m moving to France! I wish I could but not going to happen, still stlightly dodgy here in Scotland.
LOL! You make me laugh Janice! It IS sunny in Yorkshire too! 🙂
I would love to have this delicious fruit as my breakfast at the moment with all of this sunshine. I have made some apricot compete this week which I have been enjoying. I would love some lavender honey to go with mine :)x
Thanks! 🙂 I make my own lavender honey every year Laura, and it is VERY easy! The recipe link is in the post….I love compote…
Oooh yum, I could eat this right now – looks amazing!
Thanks Jan! It’s just one of those recipes that works with fabulous seasonal fruit! 🙂 Karen
Nazima WLM says
wonderful recipe Karen. I love roasted fruits and a great one with the greek yoghurt
Thanks Nazima! 🙂
Jacqueline @How to be a Gourmand says
Karen I love the versatility of this dish; breakfast, dessert, crumble. Simple to make but scores high on taste. Wonderful!
Thanks Jacqueline…..I also LOVE seasonal gems like this too….Karen
THANKS! 🙂 Karen
Jude A Trifle Rushed says
Well Karen, I really think you are a mind reader, I bought a box (12) peaches for €2.70 today, and was wondering how I’d eat them all. I have nectarines and greengages, so will be making a version of this for my breakfast using a local honey (produced less then 2 miles away) some garden lavender and Breton organic yoghurt. I just can’t wait till the morning.
There you go Jude – I had a feeling in my water, as they say! Stone fruits are SO cheap in France right now….it’s BRILLIANT! Karen xx
rita cooks italian says
This Lavender Honey Roast Stone Fruits combined with yoghurt is really my kind of breakfast; I wait until the fruit trees in my garden ripen and then I’ll start to bake…. I love your summer’s quotes.
Thanks Rita, yes, this is my favourite kind of breakfast too……and I often make a batch up every week when stone fruits are in season! Karen
In a word, gorgeous. Even though it is a summery pud (& breakfast), this kind of fruity treatment can easily straddle seasons or temporary (!) climate blips. and, I am in love with the sweet little topless Citroen in one of the picnic images. I’ve got a Figaro that is quite similar so I’m tempted to recreate the scene. If I could only guarantee the sunshine!
THANKS Kellie – the sweet little “topless” Citroen is in fact a Morris Minor! I would LOVE to see your photos if you recreate the scene too…NO sunshine today, only rain, back again!
stewed fruit is simply one of mine and my mums favourite things to eat… I love the sharpness of the taste and the sweetness of the honey must make these superb!… I like to eat this arctic cold from the fridge with a dollop of greek yoghurt… makes an excellent breakfast too!… divine!
Thanks Dom – I know what you mean about the arctic cold fruit and yoghurt too….Karen
Lisa Williams says
Tweeting this so that everyone can share it in the sunshine 🙂