Peaches With Lemon Verbena Cream
- 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
- 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 450u0b0. 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.
heavy cream, lemon verbena leaves, peaches, unsalted butter, kosher salt, sugar
Taken from www.epicurious.com/recipes/food/views/peaches-with-lemon-verbena-cream-51170250 (may not work)