Recipe of Poached Peaches Scented with Lemon Verbena in 23 Minutes at Home

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, poached peaches scented with lemon verbena. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Transfer to a large glass baking dish. Serve peaches with cream and torn lemon verbena. Bring the milk and lemon verbena sprigs to the boil in a pan.

Poached Peaches Scented with Lemon Verbena is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Poached Peaches Scented with Lemon Verbena is something that I have loved my whole life.

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

The ingredients needed to make Poached Peaches Scented with Lemon Verbena:

1. Get 3 Peach
2. Make ready 5 grams Verbena (lemon verbena)
3. Get 1500 grams Water
4. Take 375 grams Granulated sugar
5. Make ready 30 grams White wine (sweet)
6. Make ready 10 grams Raspberry extract
7. Prepare 20 grams Rose water

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Steps 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 addition to the rhubarb stalks, I had a fresh bunch of lemon verbena that was looking at me with an expression like, "Um, hello?" These I reduced into a syrup and then infused with the lemon verbena. Lemon verbena is arguably the most pungent lemon-scented herb. The category of lemony herbs includes some of the main substitutes on the list below. Lemon verbena's lemony flavor is just as useful for giving a pleasant citrus note to seafood as it is for providing giving a clean, bright flavor to. A lovely lemon verbena scented potpourri for scenting a room, or for sachets.

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