Best Recipe: Poached Peaches Scented with Lemon Verbena
We can cook Poached Peaches Scented with Lemon Verbena using 7 ingredients and 11 steps. Here is how you cook Poached Peaches Scented with Lemon Verbena.
Ingredients of Poached Peaches Scented with Lemon Verbena
- Prepare 3 of Peach.
- Prepare 5 grams of Verbena (lemon verbena).
- Prepare 1500 grams of Water.
- You need to prepare 375 grams of Granulated sugar.
- You need to prepare 30 grams of White wine (sweet).
- You need to prepare 10 grams of Raspberry extract.
- You need to prepare 20 grams of Rose water.
Poached Peaches Scented with Lemon Verbena directions
- 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 pochΓ©e to make a variety of desserts..
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