Stuffed MorgenStund' Peach

Peel, pit and halve the peaches. Add the iced tea, 2 lavender spikes, and 1 tablespoon agave syrup into a saucepan and heat. Then let the peach halves steep in the lavender tea brew for about 30 minutes. During this time, mix MorgenStund', marzipan and half of the butter until a firm, smooth filling mixture is formed, adding a little liquid if necessary. After the infusion time, place the peach halves on a baking tray lined with baking paper. Set aside the juice in the pot. Place a few lavender flowers in the peach cavities and then press the MorgenStund' mixture into the peach half. Top with a few lavender flowers and finish with flakes of butter. Bake in the preheated oven at 250 °C on the top shelf for approx. 8-10 minutes. During the baking time, mix the yoghurt with some grated vanilla pod and pepper in a bowl. Then boil up the juice again until it thickens and sweeten a little if necessary. Pour the juice to form a pool on the plate, place the peach halves and the yoghurt with 2 lavender flower spikes on each.