Sliced Peaches on Semolina Crostini with Rhododendron Honey

Total Time:
40 min
20 min
20 min

6 portions

  • 3 very ripe freestone peaches
  • 2/3 cup organic peach or apricot nectar
  • 2/3 cup rhododendron honey
  • 1/2 vanilla bean
  • 6 branches fresh lemon verbena
  • 1 to 2 teaspoons fresh lemon juice
  • Salt
  • 3 very ripe Saturn or doughnut peaches
  • 4 (1/2-inch) slices of semolina bread sliced from a 2 pound loaf
  • 1 tablespoon extra virgin olive oil
  • 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.

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