Recipe courtesy of Michel Nischan

Sliced Peaches on Semolina Crostini with Rhododendron Honey

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 6 portions
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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


  1. 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.
  2. 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.
  3. 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.
  4. Strain the nectar and honey mixture over the peaches and gently toss the peaches until well coated.
  5. 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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