Peaches and Lemon Verbena
Yield: 4 | Total time: 13 min
There's nothing better than eating peaches out of hand, and slurping the rundown juices from your fingers and wrist, but there are also many ways to prepare them--wrapped in prosciutto and grilled, served with thick yogurt or poached in an aromatic wine such as Lillet Blanc...I particularly like the pairing of fresh peaches with lemon verbena or basil.
- 4 ripe white or yellow peaches
- 1 cup water
- 1 cup sugar
- Fresh lemon verbena leaves (or basil)
- Cut an X in blossom end of each peach. Place in a large heatproof bowl. Boil water and cover peaches; let sit for a few minutes. Peel peaches, remove pit, and slice.
- Bring water and sugar to a low boil then infuse with fresh lemon verbena leaves. Let simmer, about 3 minutes, until sugar dissolves. Remove from heat, add lemon verbena (or basil) leaves, and let cool.
- Pour syrup over the peaches and add a few more sprigs of verbena or basil. Serve at room temperature or slightly chilled.
- Garnish with grated amaretti cookies and a dollop of crème fraîche
Purée peaches and add to Prosecco for a summer cocktail.
Date Published: May 17, 2012
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.