Yesterday, Mom and Dad went to the Bear River market. They brought me home a bottle of Sledding Hill Lavender Simple Syrup. So, this is the first of many things I’ll be making with lavender. Many recipe ideas jumped to mind (including lavender vanilla ice-cream 😉 ) but with the time and equipment we had tonight, it had to be simple. A name for this dessert was hard to decide. Eventually we came up with, “Late Summer Fruit Grunt with Lavender Whipped Cream”. A grunt is usually defined as a dessert made of fruit topped with dough, although I used more of a batter to cover the fruit.
This lavender syrup is delicious and can be used in so many different ways. I suggest, if you’re able to get a hold of it, DO SO! Here’s their website – http://www.sleddinghill.ca
- 1 cup Bisquick mix
- 1 cup milk
- 1 egg
- 3 peaches
- 2 cups strawberries
- 3 cups blueberries
- 5 tbsp brown sugar
- 3 tbsp butter
- 1 tbsp flour
- 1 cup whipping cream
- 4 tbsp lavender simple syrup
Preheat oven to 400 degrees.
Clean all the fruit. Remove the skins of the peaches (using boiling water for easy removal). Slice strawberries and peaches and add to a bowl with the blueberries. Add the brown sugar, butter and flour and mix.
In a separate bowl, combine Bisquick mix, milk and the egg. Mix together to form a runny batter. If the batter is too thick, add more milk.
Grease a 9 inch square pan. Pour in fruit. Cover with batter.
Put in the oven for 35 minutes or until top is golden brown and a toothpick comes out clean.
While it cooks, take a new bowl and whip the cream. When you are close to soft peaks, add the simple syrup slowly while whipping. Taste as you go to make sure the balance is right.
Serve grunt with a dollop of whipped cream on top.
Enjoy I say! It is delicious! I’m pretty proud of myself because this is one of the the first recipes I’ve ever created! I hope you all love it. It can be done with any type of fruit.