#This is a summer dessert, which is easy to make in no time at all. In the winter consider poaching dried fruits – apricots, figs and plums – and create a richer dessert using the basic idea.# Bring water, sugar, lemon peel and mint leaves to a boil in a large saucepan. Score fruit and lower into the syrup, Simmer until tender but firm. Remove fruit with a slotted spoon. Cool and peel carefully. Halve and remove pits.
Meanwhile, add the liqueur to syrup and boil until reduced by half. Cool thickened syrup and then pour over poached fruit. Place in refrigerator until ready to serve,
Next whip up the cream, honey, lemon zest and juice with a whisk. Cover and refrigerate. When ready to serve place two apricot halves and one half each of peach and nectarine on individual dessert plates.
Spoon some sauce over fruit. Toast slices of cake in toaster. Place one slice cake on each plate, Spoon dollops of honey cream on the side and sprinkle with nuts,