Salad of vine peaches and apricots with verbena
A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.
13 K 5/5 (1 reviews)
30 min.
Easy
12 people
4 IngredientsLast modified on: September 1st 2024
For 12 people, you will need:
- 1
600 ml sugar syrup - 2
9 sprigs Verbena - 3
12 Vines nectarines - 4
30 apricots - Total weight: 3,810 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 7 min.
All in all: 30 min.
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.
Pour 600 ml sugar syrup into a small saucepan over medium heat, add the coarsely chopped 9 sprigs Verbena leaves and bring to the boil.
Turn off the heat, cover and leave to cool.
Turn off the heat, cover and leave to cool.
Stage 2 - 6 min.
Cut 12 Vines nectarines into quarters.
Stage 3 - 6 min.
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.
Cut each quarter into 3 or 4 pieces and pour into a salad bowl.
Stage 5 - 5 min.
Prepare 30 apricots, then also cut each apricot half into 4.
Stage 6 - 1 min.
Pour into the bowl.
Stage 7 - 1 min.
Pour the cooled vervain syrup through a small sieve to remove the vervain leaves, and stir well.
Serve chilled, but not (too) cold.
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.
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 recipe | 20 RDI=6 % | 6,340 RDI=600 % | 0 | 24,730 RDI=1,240 % | 103,520 RDI: 1,240 % |
| Per 100 g | 0 | 170 RDI=20 % | 0 | 650 RDI=30 % | 2,720 RDI: 30 % |
| Per person | 1 RDI=1 % | 530 RDI=50 % | 0 | 2,060 RDI=100 % | 8,630 RDI: 100 % |
How much will it cost?
- For 12 people : 17.95 €
- 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)
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Peach and mint salad , Pistachio tiramisu, Strawberry Charlotte, Blackcurrant sorbet for Edith, Baked Alaska, ... See them all 27
Apricots
Like these other recipes: Stewed apricots, Apricot jam with vanilla, Shortbread tart with sweet apricots and rosemary, Late summer tart with plums and apricots, How to prepare apricots, ... See them all 10
Vine nectarines
Like these other recipes: Little blackcurrant and vineyard peach sablé tarts , Boulangère tart tatin with vine nectarines, ... See them all 2
Verbena
Like these other recipes: Little apple and verbena tarts, Verbena flan, Apple and blackcurrant tarts, Breton strawberry and verbena tart, Chocolate-verbena cream, ... See them all 7
Other recipes you may also like
Thai-style Chicken with Cashew Nuts
This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.June 21th 201584 K5 25 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...January 11th 2017189 K3.7 35 min.
Olive and pesto bread
This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives. The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.October 24th 201777 K3.8 3 hours 60 min.
Alsatian apple tart
This tart from France's Alsace region has a sweet pastry (or sweetcrust) case, filled with raw apple slices and a light vanilla egg-custard mixture, then baked.July 13th 202273 K 55 min.
Almonds pyramids
If you are already familiar with coconut pyramids, you might like to try these almonds flavoured pyramids. The recipe is very straightforward, but these little cakes, with their crisp outside and moist centre, are simply delicious.January 13th 202146 K 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.