Dessert for 4 people
Ingredients
200 ml white Esprit de Malromé
400 ml of water
4 organic ripe and firm white peaches
300 g fine organic cane sugar
10 lemon verbena leaves
Preparation
Immerse the peaches in boiling water for 5 minutes. Drain and peel them after cooling them in an ice-water bath.
In a saucepan, dissolve the 300 g of sugar in 400 ml of water over medium heat. Add the wine, the verbena leaves and finally the peeled peaches. Bring to a shudder. Cook for 15 minutes. Check the doneness of the peaches with the tip of the knife. The fruit should be tender.
Let the peaches cool in the syrup for 2 hours.
Place a peach in a deep plate. Pour a little of the infused syrup. Decorate with a few fresh lemon verbena leaves.
Enjoy this dessert with a glass of chilled Esprit de Malromé white wine.
