Nectarines and Peaches with Lavender Syrup

Directions

1. 1
   Preheat oven to 35
2. 2
   Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 1012 minutes.
3. 3
   Let cool.Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved.
4. 4
   Add rosemary and lavender and remove from heat.
5. 5
   Let sit 5 minutes.
6. 6
   Remove rosemary and let syrup cool.Bring a pinch of salt, remaining cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes.
7. 7
   Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.Toss nectarines, peaches, lemon zest, and cup syrup in a large bowl to coat.
8. 8
   Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed.
9. 9
   Transfer to a platter. Top with remaining Gorgonzola and candied pecans.Do Ahead: Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.