Peaches With Lemon Verbena Cream
Indulge in a delightful dessert with these roasted peaches and lemon verbena infused cream. The caramelized peaches paired with the fragrant cream make for a refreshing and satisfying treat. Perfect for a summer day or any occasion where you want to impress with a simple yet elegant dish.
— Constant Cookbook
Ingredients
- 1 heavy cream
- 1/4 (packed) fresh lemon verbena leaves plus more, torn, for serving
- 4 large ripe peaches, halved, pitted
- 1/4 (1/2 stick) unsalted butter, room temperature
- of kosher salt
- 6 sugar, divided
Instructions
- Bring cream to a simmer in a small saucepan. Remove from heat; add 1/4 cup lemon verbena. Cover. Let steep 15 minutes. Strain cream into a medium bowl. Cover and chill at least 1 hour.
- Preheat oven to 450°. Place peaches in a baking dish. Brush with butter and sprinkle with salt and 4 Tbsp. sugar. Roast until peaches start to caramelize, 20â25 minutes. Let cool in dish.
- Beat infused cream and remaining 2 tablespoons sugar to soft peaks. Serve peaches with cream and torn lemon verbena.
Yield
4 servings
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