I'm not partial to that mouth-full-of-pollen taste that (in my opinion) goes with chamomile.
Honeys with strong pollen tastes, or anything that tastes at all like any type of little white flower is not for me.
And so, a way to improve upon the idea and fit it to my own preferences was to instead make use of lavender.
The use of a tea in which to marinate fruit is certainly a different way to add flavor, and the end result turns out to be a refreshing change.
In this case lavender isn't too bold, but understated, and seems to pair well with peaches.
(Because the flavor combination is likely not a familiar one, you'll just have to trust me on this one.)
The tea lends a bit of perfume to the fruit- and while some may be able to identify the flavor, others may not.
And with a light meal, a simple fruit salad can be practically perfect ending.
Peaches in Lavender Tea
4 large ripe peaches
2/3 c (160 ml) water
2 teaspoons lavender tea (or dried lavender)
1 T (16 g) sugar (vanilla sugar if you have it)
1 T (15 ml) lemon juice
6 oz (170 g) raspberries
Bring the water to a boil and pour into a heat-safe cup or dish. Add the lavender to the hot water and let steep 5-7 minutes. Strain the tea, removing the lavender buds, into a large bowl. Add the sugar and lemon juice and whisk until the sugar is dissolved.
Cut each peach into 8-12 slices and add them to the bowl with the tea.
Marinate 15 minutes, gently tossing a few times. Add the raspberries and toss gently again.
At this point the fruit and syrup can be served in dessert bowls, or refrigerated an hour or two and served cold.