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Desserts

Poached fruit in lemon verbena syrup

Poached fruit in lemon verbena syrup
Los Angeles Times

Rose, jasmine, honeysuckle, lavender -- are pure romance. And lemon verbena, that wonderfully aromatic herb with slender green leaves, may be the most romantic of them all. Its captivating perfume is delicate yet almost spellbinding; its flavor, mingling floral and ... Read more

Total time: 20 minutes plus cooling time | Serves 4 to 6
  • 1 1/2 cups water
  • 1/2 cups Sauvignon Blanc
  • 3/4 cups sugar
  • 12 white peppercorns, lightly cracked
  • 4 apricots, seeded and quartered
  • 1 cup cherries, halved and pitted
  • 48 lemon verbena leaves, torn

Step 1Combine the water, wine, sugar and white peppercorns in a medium saucepan. Heat to a boil. Reduce the heat and simmer just until the sugar is dissolved, about 1 minute.

Step 2Add the apricots, cherries and lemon verbena leaves. Simmer 3 to 4 minutes, just until the fruit is almost tender yet still firm.

Step 3Remove the mixture from the heat and pour into a heatproof glass bowl. Let cool to room temperature, then cover and refrigerate 2 to 3 hours.


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