Salad of vine peaches and apricots with verbena


Salad of vine peaches and apricots with verbena
A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.
16 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: September 1st 2024
For 2 people, you will need:
  • 1 sugar syrup 100 ml sugar syrup
  • 2 Verbena 1.5 sprig Verbena
  • 3 Vines nectarines 2 Vines nectarines
  • 4 apricots 5 apricots
  • Total weight: 635 grams

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 7 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 7 min.
Salad of vine peaches and apricots with verbena
Pour 100 ml sugar syrup into a small saucepan over medium heat, add the coarsely chopped 1.5 sprig Verbena leaves and bring to the boil.

Turn off the heat, cover and leave to cool.

Stage 2 - 6 min.
Salad of vine peaches and apricots with verbena
Cut 2 Vines nectarines into quarters.

Stage 3 - 6 min.
Salad of vine peaches and apricots with verbena
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.

Stage 4 - 2 min.
Salad of vine peaches and apricots with verbena
Cut each quarter into 3 or 4 pieces and pour into a salad bowl.

Stage 5 - 5 min.
Salad of vine peaches and apricots with verbena
Prepare 5 apricots, then also cut each apricot half into 4.

Stage 6 - 1 min.
Salad of vine peaches and apricots with verbena
Pour into the bowl.

Stage 7 - 1 min.
Salad of vine peaches and apricots with verbena
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.
Keeping: To be enjoyed during the day.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe2 RDI=1 %1,060 RDI=100 %04,120 RDI=210 %17,250 RDI: 210 %
Per 100 g0170 RDI=20 %0650 RDI=30 %2,720 RDI: 30 %
Per person1 RDI=1 %530 RDI=50 %02,060 RDI=100 %8,630 RDI: 100 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 2 people : 3.00 €
  • Per person : 1.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.
August 12th 2018429 K 15 30 min.
Almond cream
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
August 31th 2025469 K 25 35 min.
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21th 2011315 K 24 35 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.06 M4.5 7 min.
Chantilly cream
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
September 17th 2013677 K5 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page