Dopo
Fior di frolla con Torta streusel alle pesche e lavanda ,
Il cavoletto con il crumble con peach and lavender ,
AAA Accademiaaffammatiaffannati with Flognarde with peach and lavender
The icing on the cake with peach sorbet saturnine the scent of lavender to name a few, I
I join the large group of foodblogger who have tried the combination "Peaches & Lavender"!
I've used in a jam.
The production was in 2009, got delayed by a year the publication of the recipe, because I wanted to test, I wanted to see if flavor and color change over time and how. For
the intensity of the perfume I must admit that I went cautiously, so as to remove the lavender at the end of cooking, because I feared the effect of soap / deodorante.Più that "lavender peach jam", the words would be more appropriate "to the scent Lavender "!
However, after it spread on toast, crackers or panbrioche-like in the photo-breakfast during the winter and spring, noting that the faint smell remained even in nice weather even gave a special flavor to a jam, some days ago I told myself that it was time to publish the recipe!
Jam peach lavender
Ingredients: 1kg
yellow peaches (net of valuation)
g 500-600g sugar 1 lemon
3-4 stalks of lavender
Procedure:
Peel peaches, cut into thin slices, put them in a large saucepan (preferably wide and low) with sugar and juice to a boil limone.Portare, retain heat for 5 minutes, then turn off the heat.
Add the lavender stems enclosed within a small bag of cheesecloth or tela.Coprire
the pan and let stand overnight.
The next day put the fire back to a boil and continue cooking until it reaches the desired consistency (test plate).
Remove the bag with lavender.
Fill with jam jars of clean and well dried, closed with lids and invert for 5 min.
Store in a dry place away from light.
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