You may also like
Categories:
peaches rhododendron honey vanilla bean lemon verbena lemon juice salt very Bread extra-virgin olive oil
Viewed: 34 - Published at: 9 years agoIngredients
- 3 very ripe freestone peaches
- 2/3 cup organic peach or apricot nectar
- 2/3 cup rhododendron honey
- 1/2 vanilla bean
- 6 branches fresh lemon verbena
- 1 to 2 teaspoons fresh lemon juice
- Salt
- 3 very ripe Saturn or doughnut peaches
- 4 (1/2-inch) slices of semolina bread sliced from a 2 pound loaf
- 1 tablespoon extra virgin olive oil
Method
- Split each peach in half and remove the stone.
- Discard the stone and slice each peach half into 3 wedges.
- Place in a medium mixing bowl and set aside.
- Combine the nectar, rhododendron honey, vanilla, and 2 branches of lemon verbena in a medium saucepot.
- Bring to a simmer over a medium heat and reduce by half.
- Season with lemon juice and, if necessary, a pinch of salt.
- While the sauce is reducing, lightly brush each slice of semolina bread with some extra virgin olive oil.
- Toast under a hot broiler until lightly browned.
- Set the slices on a warm plate and cover with a dry towel to keep warm.
- Strain the nectar and honey mixture over the peaches and gently toss the peaches until well coated.
- Place a toasted slice of semolina bread in the center of each of 4 warmed plates.
- Divide the peaches equally onto each slice of toast using a slotted spoon.
- This will allow some syrup to remain in the bowl.
- Drizzle the remaining syrup over each plate and garnish with the remaining branches of lemon verbena.
