We are right in the middle of the stone fruits season and I’m loving it! Peaches, nectarines, and plums. Last weekend I went to the Pick Your Own Farm to pick a basket of plums. The ones that weren’t ripe yet were so pretty with all the different shades blending: pinkish, yellow, purple. I couldn’t stop taking pictures. For Sunday brunch I made a Brioche with goat cheese, plums and lavender syrup. Heavenly!
(Scroll down to the bottom for the recipe)
- 4 plums, halved and stoned
- brioche, thickly sliced
- thick round piece of goat cheese
- 200 gram granulated sugar
- 1/2 tablespoon dried lavender, crushed
- 2 teaspoons vanilla extract
- 1 tablespoon of lavender honey
- 1/2 lemon, squeezed
- lemon zest, grated of 1/2 lemon
- olive oil
- Put the sugar, 100ml water, lavender, lemon zest and juice, honey and vanilla extract into a pan. Bring to the boil and simmer for 15 minutes. Cool slightly.
- Preheat oven to 200 degrees
- Drizzle some olive oil on the slice of brioche, and position the goat cheese on top. Put in the oven for 5 minutes until the cheese starts melting.
- Turn the heat up to the grill function, and grill until the bread and cheese turn golden brown. (This goes quickly so stay with it)
- Place the brioche on a plate, add the plums, and drizzle the syrup on top of the plums, bread and cheese.