1 bottle Charles Heidsieck Champagne
2 Vanilla Beans split
2 Canela (Cinnamon Sticks)
1 cup Honey
3 stems Lavender
6 small Saturn Peaches whole
2 South African Baby Pineapples peeled and small diced
1 Strawberry Papayas peeled and seeded
1 Sprite Melon peeled and seeded
6 Lavender fresh tops for garnish
1 tablespoon Dried Coconut Chips toasted and chopped
To Make Poaching Liquid
In a medium sauce pan place the first 5 ingredients, bring to a boil and reduce to a simmer for 15 minutes.
Then strain through a china cap.
In a sauce pot place whole peaches in poaching liquid, place steamer basket on top of peaches to hold peaches under liquid and simmer for 30-40 minutes until soft.
Once peaches are soft pull peaches out of liquid and let cool at room temp or refrigerate.
To Make Salsa
Mix pineapple, papaya and sprite melon together, add 1/2 cup of champagne syrup and let marinate for 15-20 minutes.
Core peach from the stem end removing the seed and leaving the bottom.
Add 1 tablespoon of fruit salsa.
Add toasted coconut and lavendar top, served chilled.