Stone Fruit in Lemon Thyme Syrup with Creme Fraiche

Ripe stone fruit such as peaches, nectarines and plums are macerated in a fragrant lemon thyme syrup and served with crème fraiche in this easy warm weather dessert.

Stone Fruit in Lemon Thyme Syrup, Gourmande in the Kitchen, Sylvie Shirazi Photography, food photography

Fresh, juicy stone fruit are in abundance.  For now at least…

Whether you’ve stumbled on a plump peach or a rosy, red specked nectarine, stone fruit are one of summer’s simplest and best indulgences; a fleeting pleasure not to be missed.

During the warmer months, desserts are a fairly simple affair around my house.  A ripe bowl of fruit is kept out on the table, something quick and easy to grab as a light and refreshing end to a meal.  Sometimes dessert just needs to be that easy. stone fruit,nectarines, plums, peaches, food photography

When not eating them directly out of hand, I find myself gravitating towards simple preparations with a minimal amount of effort, (we are after all in the lazy days of summer.)

The herb/spice and fruit pairing is a classic one that I have a particular affinity for especially when served with a little dollop of something rich and creamy on the side.

Fresh herbs and spices are stone fruit’s perfect partners, further enhancing and embellishing nature’s candy.  Early this summer it was fruit poached with vanilla beans and served with yogurt, then with spiced honey and fromage blanc, and now lemon and thyme with crème fraiche.

Gourmande in the Kitchen, Sylvie Shirazi Photography, los angeles food photographer

The liveliness of the ripe fruit, the subtle fragrant backdrop of fresh thyme and the richness of the crème fraiche, makes for a bewitching combination.

Slices of peaches, nectarines and plums that have been macerated in a lemon thyme syrup soften just slightly, the warm slices of fruit melding lusciously with the crème fraiche and topped with a sprinkle of toasted almond slices.

There’s no impressive technique or long list of ingredients behind this easy but elegant dessert. With a small amount of effort and just a few ingredients you’re on your way. 

Gourmande in the Kitchen, Sylvie Shirazi Photography, food photography

I advise you look for fruits that are ripe but still firm to ensure that they don’t become too soft when soaked in the herb-infused syrup but any you may have on hand really will do.

If crème fraiche isn’t your thing, feel free to substitute mascarpone, fromage blanc, Greek yogurt or even a scoop of ice cream I should also tell you that the lemon-thyme syrup is also a wonderful addition to iced tea, so make extra to keep on hand.

stone fruit in lemon thyme syrup, los angeles food photographer, sylvie shirazi photography

Serves Serves 4 to 6

Stone Fruit in Lemon Thyme Syrup with Creme Fraiche Recipe

Fresh summer fruit is glazed with a honey and thyme syrup and served with a dollop of crème fraiche and almonds

30 minPrep Time

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  • 3/4 cup/ 180ml water
  • ¼ cup/ 60ml fresh lemon juice
  • 1/2 cup/ 120ml honey
  • Handful of fresh thyme sprigs
  • 4 or 5 nectarines, peaches and plums, sliced
  • 2 to 4 oz crème fraiche (for serving)
  • ¼ cup/ 28 g sliced almonds, lightly toasted
  • Garnish: thyme sprigs; lemon zest


  1. Bring water, lemon juice, honey, and thyme to a boil in a small saucepan over medium heat, stirring until honey is dissolved. Simmer syrup until slightly reduced, (about 5 to 10 minutes). Remove from heat and steep covered for 15 minutes.
  2. Pour through a fine mesh sieve into a bowl, pressing on and discarding thyme.
  3. Put sliced fruit in a shallow bowl and drizzle with slightly warm syrup.
  4. Serve with crème fraiche and top with toasted almonds. Garnish with additional thyme sprigs and lemon zest if desired.


Gluten-Free, Grain-Free, Vegetarian, Primal


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  1. says

    I always loved the idea of adding fresh herbs to stone fruit. Beside that, I also like to sprinkle some freshly cracked pepper on top! This is truly a summer dessert.

  2. says

    Delicious. I love stone fruits too, especially when it’s complimented with herbs – the pairings of these too are so natural. Gorgeous presentation!

  3. says

    I’ve been eating a ton of peaches and nectarines this summer. I don’t tend to add much other than cream or a few nuts, but I love the idea of this simple syrup – lemon thyme is such a wonderful flavour.

  4. says

    I developed an allergy to stone fruits late in life, which is one of the saddest moments of adulthood for me..peaches were my all-time without question favorite fruit. I am going to have to try this lemon-thyme syrup on something else..suggestions?

  5. says

    Okay, at first I read this title as stone fruit in lemon thyme soup…and I was confused to say the least. Syrup makes much more sense and sounds a lot better!

  6. says

    Yes. Sometimes dessert needs to be this easy…and this beautiful. Thank you for sharing with me. And thank you for your kind words and continued support. They mean more to me than I can express! Have a wonderful weekend!

  7. says

    Summer celebrated to its best!!
    This is such a beautiful and pure way to enjoy something sweet… I too some time add mint and some honey to stone fruits…
    Have to try this before the summer is all done..

  8. says

    That looks like a perfect, simple, elegant summer dessert.
    Gorgeous photography, by the way. You really captured the lovely colors of the stone fruits…

  9. says

    I feel like making some of the syrup, so that I can have some ice tea now. that sounds wonderful! I love the idea of the dish, I love your presentation, you have got me inspired. Enjoy your Sunday!

  10. says

    I love fruits and summer fruits are the best! This is a very nice recipe to fully enjoy the summer fruits and I love your lemon thyme syrup. It adds complexity to the ordinary simple fruits and enhance the flavor. I always love your photography and can look at it forever.

  11. says

    So lovely, Sylvie. I always love how easy your recipes are to make but sooo rich in flavor and color.

    Of course the shots as gorgeous. I love that second to last one best. 🙂