Recipe courtesy of Michel Nischan
Show: Sweet Dreams
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
6 portions
Level:
Easy

Ingredients

Directions

Split each peach in half and remove the stone. Discard the stone and slice each peach half into 3 wedges. Place in a medium mixing bowl and set aside.

Combine the nectar, rhododendron honey, vanilla, and 2 branches of lemon verbena in a medium saucepot. Bring to a simmer over a medium heat and reduce by half. Season with lemon juice and, if necessary, a pinch of salt.

While the sauce is reducing, lightly brush each slice of semolina bread with some extra virgin olive oil. Toast under a hot broiler until lightly browned. Set the slices on a warm plate and cover with a dry towel to keep warm.

Strain the nectar and honey mixture over the peaches and gently toss the peaches until well coated.

Place a toasted slice of semolina bread in the center of each of 4 warmed plates. Divide the peaches equally onto each slice of toast using a slotted spoon. This will allow some syrup to remain in the bowl. Drizzle the remaining syrup over each plate and garnish with the remaining branches of lemon verbena.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Peach Cobbler

Recipe courtesy of The Neelys

Charred Brussels Sprout Crostini

Recipe courtesy of Giada De Laurentiis

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Aretha Franklin's Peach Cobbler

Recipe courtesy of Aretha Franklin

Bourbon-Soaked Peach and Lardo Crostini

Recipe courtesy of Claire Robinson

Sliced Pie Cocktail

Recipe courtesy of Geoffrey Zakarian

Sliced Steak Pizza

Recipe courtesy of Phil Bourne

Roasted Sliced Tomatoes

Recipe courtesy of Rachael Ray

Sliced Almond Mini

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword