Peaches with Lemon Verbena Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup heavy cream
- pinch of kosher salt
- 6 tablespoons sugar, divided
- 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
- Carbohydrate 37 g(12%)
- Cholesterol 112 mg(37%)
- Fat 34 g(52%)
- Fiber 3 g(11%)
- Protein 3 g(6%)
- Saturated Fat 21 g(105%)
- Sodium 54 mg(2%)
- Calories 448
Preparation 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 tablespoons sugar. Roast until peaches start to caramelize, 20-25 minutes. Let cool in dish. Beat infused cream and remaining 2 tablespoons sugar to soft peaks. Serve peaches with cream and torn lemon verbena.
Preparation 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 tablespoons sugar. Roast until peaches start to caramelize, 20-25 minutes. Let cool in dish. Beat infused cream and remaining 2 tablespoons sugar to soft peaks. Serve peaches with cream and torn lemon verbena.
