Shop our Holiday Sale
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Dessert
6 servings
30 minutes
55 minutes
Melissa's Corporate Chefs
1 bottle Charles Heidsieck Champagne
2 vanilla beans, split
2 canela (cinnamon sticks)
1 cup honey
3 stems lavender
6 small whole Saturn Peaches
2 South African Baby Pineapples, peeled and small diced
1 Strawberry Papaya, peeled and seeded
1 melon, peeled and seeded
6 lavender flowers, fresh tops for garnish
1 tablespoon dried coconut chips, toasted and chopped
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.
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.
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