Recipe courtesy of Michel Nischan
Sliced Peaches on Semolina Crostini with Rhododendron Honey
- Level: Easy
- Yield: 6 portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 50
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 698
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
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.