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Lavender Peach Fruit Leather

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Lavender – Delicate , floral, with lemon and citrus notes are a good way to describe the taste of lavender.  I am just amazed as how wonderful this delicate flavor balanced so well with the peach.   A true match made in heaven, or at least in the Oldfather Farm Kitchen. 

You can use the flowers, leaves or stems.  I like to use the delicate buds because the taste of the leaves and stems are stronger and can be bitter.  The key to cooking with lavender is to experiment; start out with a small amount and add more as you go.  As in all herbs, the dried is more concentrated in flavor.  Always start with a small amount than you might expect and work the flavor profile up to your liking.  If you add to much it can taste like perfume and there isn’t much you can do to save the recipe.

Chopping or bruising the buds will help release the flavor.  Chopping can be done easily in a food processor, coffee grinder or spice grinder.  If you use a grinder, you may need to add enough volume of flower buds to avoid a purple tornado that just spins and spins, thus not breaking down.  I did  a couple of tablespoons at a time and stored it in a dark glass jar out of the light.

Ingredients: yields 4 cups of puree

Preparation:


 

 

 

 

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