Peaches with Lemon Verbena Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Some leaves deserve to infiltrate the dessert menu, like lemon verbena, infused here in a whipped cream that can be spooned over just about anything. Ingredients:
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 |
Directions:
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.
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