Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, poached peaches scented with lemon verbena. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Get Lemon Verbena at Target™ Today. Transfer to a large glass baking dish. Add the lemon verbena leaves and let cool to room temperature, then refrigerate until.
Poached Peaches Scented with Lemon Verbena is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Poached Peaches Scented with Lemon Verbena is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have poached peaches scented with lemon verbena using 7 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Poached Peaches Scented with Lemon Verbena:
- Get 3 Peach
- Get 5 grams Verbena (lemon verbena)
- Prepare 1500 grams Water
- Take 375 grams Granulated sugar
- Take 30 grams White wine (sweet)
- Take 10 grams Raspberry extract
- Prepare 20 grams Rose water
It has that third dimension, that je ne sais quoi, that mix of mint-meets-lemon-meets-magic carpet ride. Debbie says: "Lemon verbena is a lesser-known herb with pretty, bright green leaves and the most amazing lemony scent and flavour. Whisk together the butter, sugar and egg whites; add the chopped rosemary at the end. The peaches will become more flavorful as they sit.
Steps to make Poached Peaches Scented with Lemon Verbena:
- 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.
- Rinse the peaches and gently blot off the excess water.
- Place the loose verbena tea into an empty tea bag, and seal to prevent the leaves from spilling out.
- 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.
- 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.
- 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.
- Once the peaches and syrup are chilled, store them in the refrigerator overnight. The skin should slide right off the peaches.
- 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.
- Cut the peaches in half, and remove the pits.
- The peaches are delicious as-is, without any scent of wine remaining, so you can enjoy the distinct flavor of the peaches.
- I use this pochée to make a variety of desserts.
Serve about one peach per person in clear glasses topped with a bit of the chilled wine syrup and a dollop of cream, if you like. Use any leftover peach-scented wine syrup to make a refreshing spritzer: fill a glass with ice, then fill it three-quarters full of wine, and top the whole thing. Combine the water, wine, sugar and white peppercorns in a medium saucepan. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins.
So that’s going to wrap it up for this exceptional food poached peaches scented with lemon verbena recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
