Poached Peaches in Lemon Verbena Syrup

by Sue Taggart

The hardest part of this is getting the skin off the peaches— I always make two extra peaches just in case! A delightfully light and very elegant looking dessert that is easy to make and will impress everyone at the table.

Makes 6-8 servings:
– 8 large ripe (but firm) peaches, halved, pit removed

– 1 cup sugar

– 4 cups water

– ½ cup honey

– 3 fresh lemon verbena sprigs

In a large saucepan combine the water, sugar and honey and bring to a simmer. Add the lemon verbena and peach halves to the pan. Bring to the boil, then reduce heat to a simmer for 7-8 minutes until the peaches are tender. Remove peach halves and place on a baking sheet to cool for a few minutes and carefully remove the skins. Remove the lemon verbena sprigs and boil the liquid over a moderate heat until it’s reduced by half. Let the syrup cool to room temperature. Place peach half in a large oval dish, pour over the syrup and add some fresh lemon verbena sprigs.

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