Salad of vine peaches and apricots with verbena

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 200 ml Sugar syrup
• 2 3 sprigs Verbena
• 3 4 peaches
• 4 10 apricots
• Total weight: 1,270 grams

Times:

Preparation	Cooking	Start to finish
21 min.	7 min.	28 min.

Step by step recipe

1	Pour 200 ml Sugar syrup into a small saucepan over medium heat, add the coarsely chopped 3 sprigs Verbena leaves and bring to the boil. Turn off the heat, cover and leave to cool.
2	Cut 4 peaches (I'm using vine nectarines here) into quarters.
3	A little extra, if you wish, is to smooth (cut) the pit of each peach quarter, like the one on the left in the photo, so as to have a very pleasant piece of fruit without roughness.
4	Cut each quarter into 3 or 4 pieces and pour into a salad bowl.
5	Prepare 10 apricots, then also cut each apricot half into 4.
6	Pour into the bowl.
7	Pour the cooled vervain syrup through a small sieve to remove the vervain leaves, and stir well. Serve chilled, but not (too) cold.

Remarks

The original recipe is made with vine nectarines, but vine peaches, or even classic peaches, will work just as well.
The verbena syrup can be made the day before, and stored in the fridge.

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