- 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
- 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.