Peaches with Goat Cheese and Lavender

Peaches with Goat Cheese and Lavender

This dessert can also be made using apricots instead of peaches. In Provence there are forty different varieties of apricots, so apricots go very well in this recipe.


  • 6 peaches (not too soft) or 10 large apricots
  • 100 gr goat cheese
  • 2 sprigs rosemary finely chopped
  • Lavender flowers
  • 1/2 cup honey


  • Warm your oven to 200 degrees
  • Cut peaches in half and remove the seeds. If using peaches, you can make the indent a little larger (using a spoon) for the filling… the apricot seed leaves you enough room for the filling
  • In the centre of each peach, place enough goat cheese to fill the indent. Add a good teaspoon of honey on top
  • Sprinkle with rosemary and a few lavender buds. I used fresh lavender on half of the peaches and dried on the other half…in the end they both tasted the same, so use whichever you have in your garden
  • Bake in oven for about 20 minutes and cool slightly before serving. You can serve with ice cream or yoghurt, this is a personal preference of sweetness
Peaches with Goat Cheese and Lavender
Tested by Ada Barnett (Farmer at Art) in the kitchen of Jeanne d’Moore (Moora, WA)

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