Poached Peaches With Lavender Custard

1. 1

   For the custard, combine milk and lavender petals in a small saucepan and stir over low heat, until warm. Whisk together egg yolks and sugar in a medium bowl, until light and creamy. Gradually whisk in warm milk mixture. Strain through a fine sieve into a clean saucepan. Stir over medium heat until mixture coats the back of a wooden spoon. Remove from heat and pour into a chilled bowl. Cover and refrigerate until cold.

2. 2

   Meanwhile, for the poached peaches, combine sugar, wine and vanilla pod in a medium saucepan. Stir over low heat until sugar has dissolved. Bring to a boil, then reduce heat and simmer. Lightly score skins of the peaches once. Place in the syrup and cover with a piece of crumpled parchment paper. Simmer 3-5 mins, rolling peaches continuously, until tender. Remove peaches with a slotted spoon. Boil syrup, uncovered, until reduced by one-third. Serve custard with warm or cooled peaches and a little of the syrup.

* Per serving · 4 servings · Values may vary.