Poached Peaches Scented with Lemon Verbena
Poached Peaches Scented with Lemon Verbena

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, poached peaches scented with lemon verbena. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Poached Peaches Scented with Lemon Verbena is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Poached Peaches Scented with Lemon Verbena is something that I have loved my entire life. They are nice and they look wonderful.

Fasten the two peach halves together with a branch of verbena. Reduce the poaching syrup and pour over top. Place a scoop of sorbet on a rosemary tuile; garnish as desired.

To get started with this particular recipe, we must prepare a few ingredients. You can cook poached peaches scented with lemon verbena using 7 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Poached Peaches Scented with Lemon Verbena:
  1. Take 3 Peach
  2. Get 5 grams Verbena (lemon verbena)
  3. Prepare 1500 grams Water
  4. Get 375 grams Granulated sugar
  5. Take 30 grams White wine (sweet)
  6. Take 10 grams Raspberry extract
  7. Prepare 20 grams Rose water

Serve peaches with cream and torn lemon verbena. Got lemon verbena overflowing in your garden and want to use it beyond tea? Bring the milk and lemon verbena sprigs to the boil in a pan. Remove from the heat and set aside to cool and infuse, then discard the lemon verbena sprigs.

Instructions to make Poached Peaches Scented with Lemon Verbena:
  1. Fill a pot with the listed amount of water, and add the granulated sugar to make a syrup. Once it cools to the touch, mix in the white wine and raspberry extract, and allow it to completely cool.
  2. Rinse the peaches and gently blot off the excess water.
  3. Place the loose verbena tea into an empty tea bag, and seal to prevent the leaves from spilling out.
  4. Place the syrup, the peaches, and the tea bag filled with verbena into a double lined heat-proof Ziploc bag, and use a straw to vacuum out the air.
  5. Fill a large pot with water to the halfway mark, bring to a boil, place the bag from Step 4 inside, then slowly cook for 40 minutes over low heat.
  6. Place the bag in ice water immediately after it is finished and leave to chill. Keep the water chilled by adding more ice or refreshing it with cold water.
  7. Once the peaches and syrup are chilled, store them in the refrigerator overnight. The skin should slide right off the peaches.
  8. The inside flesh should not have any discoloration and be free of any bruising even after cooking. The skin and pit will have turned a beautiful reddish hue.
  9. Cut the peaches in half, and remove the pits.
  10. The peaches are delicious as-is, without any scent of wine remaining, so you can enjoy the distinct flavor of the peaches.
  11. I use this pochée to make a variety of desserts.

In a bowl, whisk together the egg yolks and caster sugar until pale, fluffy and well combined. Place the cream in a pan, and slowly bring to the boil. Lemon verbena is a flowering plant. The leaves and the flowering tops are used to make medicine. In foods and manufacturing, lemon verbena is used as an ingredient in herbal teas, as a fragrance in perfumes, and as an ingredient in alcoholic beverages.

So that’s going to wrap it up for this special food poached peaches scented with lemon verbena recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!