Peaches with Lemon Verbena Cream Recipe

Peaches with Lemon Verbena Cream Recipe

  • 1 cup heavy cream
  • 1/4 cup (packed) fresh lemon verbena leaves plus more, torn, for serving
  • 4 large ripe peaches, halved, pitted
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • Pinch of kosher salt
  • 6 tablespoons sugar, divided
  1. 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.
  2. Preheat oven to 450°. Place peaches in a baking dish. Brush with butter and sprinkle with salt and 4 tablespoons sugar. Roast until peaches start to caramelize, 20-25 minutes. Let cool in dish.
  3. Beat infused cream and remaining 2 tablespoons sugar to soft peaks. Serve peaches with cream and torn lemon verbena.
Recipe of the Day|