Thursday, September 9, 2010

Nectarines in Lemon Verbena Syrup

Simmering in syrup.Cooling in an ice bath.
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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