Ta da!
I'm going to serve these on Saturday with Almond Cake and Plum Port Ice Cream
Nectarines in Lemon Verbena in Syrup
Place 1 Cup dry white wine, 2 cups water, 12 Verbena leaves and 1 1/3 cups of Demerara sugar (you can use white- I just like the depth of flavor and caramel color of the syrup when Demerara is used). Bring to a boil, add 8 or so firm Nectarines and reduce to a simmer for about 10-15 minutes or until a knife inserts easily. Turn the cooking nectarines several times during this process. When they are ready pour them into a bowl in an ice bath. When they are cool peel them and place them and syrup in a container in the fridge until needed.
Just before serving slice and remove pits.
Should be made at least a day ahead or as much as a week.
(This is an adaptation from The Sweet Life: Desserts from Chanterelle)
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