Hi everyone, it is Alison here from Heart of Gold filling in for Gloria while she is on her amazing vacation! Today I am eager to share a seasonal recipe with you that includes peaches that are at their peak right now. This fruit is incredibly versatile and can be worked in many different ways. Instead of baking a pie, I decided to lighten it up and roast the peaches and serve them with a dollop of cream – peaches and cream, what could be better? The only thing better is infusing the whipped cream with lemon verbena, a seasonal herb that has a wonderful citrus aroma. This is an easy dessert that can be prepared in no time and is perfect for those weekend dinners that you are looking for a quick dessert.
Ingredients:
3 peaches cut in half, pits removed
2 tablespoons unsalted butter, melted
sugar, to taste
For Lemon Verbena Cream
1 cup whipping cream
2 1/2 teaspoons sugar
1/4 cup lemon verbena leaves packed (if not available, mint will all work), plus more for garnish
Directions
Place heavy cream in a sauce pan over medium heat. Bring to a simmer. Add lemon verbena leaves and allow to steep for about 20 minutes on the stove. Next, chill cream until completely cooled, at least two hours. Preheat oven to 400 degrees. Place peaches in a baking dish. Brush cut side with melted butter and sprinkle with sugar. Bake for about 35 minutes or until peaches begin to caramelize. Once baked, let cool in pan.
For Assembly:
Whip lemon verbena cream until soft peaks form. Place a dollop on the peaches. Garnish with remaining lemon verbena leaves.
Alison definitely knows her stuff when it comes to baking, flowers, and styling – so much so that she took on all three for her beautiful wedding earlier this year! Incredible, right? Go visit Heart of Gold now!
