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.