summer baked peaches and lavender

by Sharon Santoni


Summer Baked Peaches with Lavender sprigs in a white serving dish

Summer meals and summer entertaining for me are all about easy recipes, made with fresh locally sourced ingredients.   The weather is hot, and meals are eaten in the shade of a large tree.   When we gather as a family, or with friends, we don’t eat dessert with every meal, but really who can resist baked peaches?!

Beautiful peaches from the south of France


Peaches in France are grown in the South.    Of course we can buy them at home in Normandy, but they are never quite as large, as sweet or as sun-kissed as those that we find here at the farmers markets of Provence.

A baked peach recipe by My French Country Home

There are so many recipes for baked peaches, but this is one that I often come back to.    You’ll need to use beautiful ripe, sweet peaches, that can easily be cut in half without disintegrating.   Some people like to remove the skins before baking, I think the blush pink colour makes everything look prettier and once in the plate it is easy to simply slip the skin off the peach if preferred.

A little drizzle of honey adds the right amount of sweetness for these baked peaches by My French Country Home

Baked Peaches and Lavender Recipe

I used six large peaches, a glass of white wine, a glass of water, 6 teaspoons of honey and a couple of sprigs of lavender.    The lavender is optional, it can be replaced with verbena, rosemary, basil ….   or simply left natural without any herb.

The baked peaches and lavender recipe is quite simple, just halve the peaches and lay them in a baking dish.  Pour the white wine and water into the base of the dish, then carefully spoon the honey over the peaches.  The lavender can be left on top of the peaches or infused in the wine and water for a more pronounced flavour.  Bake for 30-40 minutes at 200°, leave to cool, serve and stand back for the applause!  Bon appétit!

Another wonderful summer dish is this plum tart.

baked peaches with lavender and honey fresh from the oven


baked lavender and peaches

Summer Baked Peaches with Lavender

Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 6 voted )


  • 6 large peaches
  • 1 glass white wine
  • 1 glass water
  • 6 tsp honey
  • lavender sprigs (or verbena, rosemary, basil...)


Halve the peaches and lay them in a baking dish.

Pour the white wine and water into the base of the dish, then carefully spoon the honey over the peaches.

The lavender can be left on top of the peaches or infused in the wine and water for a more pronounced flavour.

Bake for 30-40 minutes at 200°C/400°F, leave to cool.

Serve simply as is or for a special flair add freshly whipped cream or a scoop of ice cream.

Notes: to infuse the water and wine with an herb, combine in a saucepan, bring to a boil, then turn off the heat. The longer this mixture sits, the more infused the herb will be.


Like this recipe? Pin one of the pictures above to save it for later.


Therese August 28, 2019 - 5:00 pm

Love it!

Lorrie August 28, 2019 - 5:29 pm

I have a row of peaches on my kitchen windowsill just begging to be used. This sounds delicious! Thank you, Sharon.

Taste of France August 28, 2019 - 9:14 pm

The variety of peaches around here is just astounding–not in Provence but the less-touristy South of France in Languedoc, near Carcassonne. I have become partial to flat peaches, which are SO ugly but so delicious. And vine peaches. They are so amazing just plain and fresh but your recipe and impending visitors make me want to try this simple summer recipe.

Sunflower August 28, 2019 - 9:18 pm

I’m in Provence and it’s market day tomorrow!!!
I’ve already picked my market stall trader!! Definitely going to do this for lunch!
Thanks Sharon, a timely posting!’

betsy August 29, 2019 - 12:42 am

Never thought of Peaches and Lavender together. Thank you for this recipe that I will make.

Brigitte August 29, 2019 - 12:49 am

Oh yum. Nothing quite like “proper” peaches.

Marci Kentch September 2, 2019 - 9:44 pm

This looks lovely and delicious! I want to try it right now. What is your favorite wine to use in this dish?

Evangeline August 29, 2019 - 2:43 am

Peaches! What an easy, delicious recipe with an invitation to add yummies like melted chocolate. Perhaps drizzle some Grand Mariner over the ice cream.

Thank you for sharing.

Kathryn Gauci August 29, 2019 - 3:22 am

Fabulous. Thank you for sharing, Sharon.

Lenore August 29, 2019 - 4:08 am

This sounds absolutely wonderful. Just picked a nice amount of peaches from my trees in the orchard and will try your recipe.
I usually can what we do not eat fresh. This year I have frozen a number of them to use in pie, cobblers and also over ice cream. Also must not forget my husbands favorite: waffles. Peaches have such a quick season we find its best to eat as many fresh as possible. Nothing like a fresh peach. Thanks for sharing your recipe.

Shane August 29, 2019 - 4:34 am

Mouth watering Sharon!
I’ve often visited France in Summer and enjoyed the delicious peaches!
My favourites are the small white flesh peaches – their flavour takes me back to my childhood.
Wonderful memories of sitting under an old peach tree eating it’s bounty!
I poach peaches using a similar recipe to yours – next time I’ll add some of my culinary lavender!

Patricia Siroky August 29, 2019 - 5:15 am

Fabulous idea for my mountain cabin labor day pot luck! Thanks Sharon!

Vicky from Athens August 29, 2019 - 1:00 pm

Looks and sounds delicious! Peach season will soon be over here so I need to get some today and try this recipe. Since I have no lavender I’ll use basil or rosemary. I like Evengeline’s idea of adding a splash of Grand Marnier.
Thanks for sharing!!

Lucia Donahower August 29, 2019 - 10:24 pm

Sharon this recipe looks delicious! I can’t wait to try making it. Thank you so much for sharing this delicious recipe.

Nanny August 30, 2019 - 1:04 am

Making it to take to friend’s home tomorrow. Thank you! I’m going to use rosemary. The only lavender I have is dried.

Amber Ferguson August 30, 2019 - 3:57 am

Ooh I can’t wait to try this! Thank you for sharing!

This & That: August 30, 2019 – The Simply Luxurious Life® August 30, 2019 - 5:28 am

[…] had the opportunity to enjoy a similar dish at Sharon Santoni’s home last summer, this is a peach dessert to save and savor as summer winds down [My French Country […]

Harrigan Ellen September 1, 2019 - 4:57 am

Thank you Sharon for the Baked Peach recipe. It is about time to pick our peaches and was looking for a new recipe. This is perfect as I am growing lavender as well. I will think of Provence with every bite! Merci Beaucoup for the wonderful recipe!

Linda September 2, 2019 - 9:21 pm

Made this today. Delicious and so easy to prepare. Merci, Sharon!

david terry September 10, 2019 - 5:01 pm

A friend of mine (half Indian, one quarter French/Moroccan, and one quarter from Georgia, USA….so, one never knows what one’s going to be served at her her house) makes a wonderful, chilled summer soup with these baked/wine=poached pear halves. Half get whizzed in the blender with cream (not too much) ; the other half are chopped into smaller pieces and mixed with berries (usually blackberries, in the mid-late Summer)….and the whole lot is thrown into a big pitcher or two before going into the freezer or refrigerator for just long enough get really cold. She serves this afternoon “soup” by itself, along with the crunchy, thin, lacey tuille cookies I taught her to bake (not at ALL difficult, and they freeze perfectly well for pulling out at these times). It’s perfect for folks lounging around the pool or just sitting on the porch on a hot, Summer’s day. It’s not at all difficult to make, and certainly not at all complicated to serve or eat. We all love it….but what’s NOT to love about chilled peaches, and berries, and cream ?….
level best as ever,
david terry (who’s inordinately fond of almost all chilled, summer soups)

Debra Robbins April 22, 2020 - 5:07 am

Is there a substitute for white wine?
Thanks so much!

What to Plant: Peaches – Each Green Corner August 3, 2020 - 9:58 pm

[…] This is adapted from Sharon Santoni’s recipe at My French Country Home: […]


Leave a Comment