Peaches Poached in Fresh Lemon Verbena Juice with Verbena Sorbet and Rosemary TuilesTheWorldWideGourmet.com
Total time: more than 2 hr
Oven temperature: 170° C (340° F)
Preparation time: 20 minutes
Cooking time: Under 30 minutes
Waiting time: A few hours to freeze the sorbet
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
Energy:194.1 kcal
Proteins:0.8 g
Fats:4.2 g
Carbohydrate:40 g
Fibers:0.4 g
Sugar:39.2 g
Cholesterol:11 mg
Sodium:49 mg
Calcium:43.9 mg
SIMILAR RECIPES
Crispy Peach Tartine
Pink Peaches with Ginger and Champagne
Peach or Nectarine Clafoutis
Peach pie
Velvety Peach and Pear Tart
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Basic and verbena syrup
1200
g
sugar
1000
ml
water
200
g
fresh verbena
*Rosemary tuiles
250
g
butter
600
g
sugar
200
g
egg whites
6
branches of rosemary, stems removed, leaves chopped
*Verbena sorbet
180
g
sugar
30
g
skim milk powder
3
g
stabilizer
700
g
mineral water
200
g
fresh verbena
6
peaches
METHOD
- Bring the water, sugar and glucose to a boil until completely dissolved;
- add 200 g (7 oz.) fresh verbena and infuse.
Making the tuiles
- Whisk together the butter, sugar and egg whites; add the chopped rosemary at the end.
- Form into 5 cm (2") discs on a non-stick baking sheet;
- Bake in a 170°C (340° F) oven for 5 minutes.
Making the sorbet
- Combine all the ingredients. Bring to 80° C (176° F) for 5 minutes;
- strain and liquefy in a blender; put into an ice cream or sorbet maker and process until frozen.
- Poach the peaches at 60° C (140° F) for 15 minutes; peel and pit them and reform them.
- Fasten the two peach halves together with a branch of verbena.
- Reduce the poaching syrup and pour over top.
- Place a scoop of sorbet on a rosemary tuile; garnish as desired.
SOMMELIER
With poached pears, no question! Blanc de blancs champagneA 1990 Ruinard or Billecard-SalmonCHEF'S NOTES
An original recipe from Jean-Luc Rabanel in Tonneins
