Preparation | Cooking | Start to finish |
---|---|---|
21 min. | 7 min. | 28 min. |
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. | ![]() |