1 Tbls plus 1 teaspoon chopped fresh lavender flowers
1 cup sugar
¼ cup water
10 medium peaches
¼ cup freshly squeezed lemon juice
½ cup crème fraîche
¼ cup roughly chopped toasted almonds
Place 1 teaspoon of the lavender, the sugar, and water in small saucepan and bring to a boil. Simmer for 10 minutes, remove from the heat, and cool to room temperature.
Cut the peaches in chunks and purée with the lemon juice, amaretto and the lavender syrup until smooth. Superfine sugar may be added if the fruit is not sweet enough.
Ladle the soup into chilled bowls and top with a dollop of the crème fraîche. Arrange the almonds on the crème fraîche and sprinkle with the remaining 1 tablespoon of lavender.