This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Salad of vine peaches and apricots with verbena
A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.
22 K 5/5 (1 reviews)
30 min.
Easy
6.00 €
4 people
4 IngredientsLast modified on: September 1st 2024
For 4 people, you will need:
- 1
200 ml sugar syrup - 2
3 sprigs Verbena - 3
4 Vines nectarines - 4
10 apricots - Total weight: 1,270 grams
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 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.
Turn off the heat, cover and leave to cool.
Stage 2 - ⌛ 6 min.
Cut 4 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 10 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 | 5 RDI=2 % | 2,110 RDI=200 % | 0 | 8,240 RDI=410 % | 34,510 RDI: 410 % |
| 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 4 people : 6.00 €
- 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)
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Fruit coulis (fruit purée), Toasted flaked almonds, Raspberry sorbet, Jamaican cup, Fruit salad, ... See them all 27
Apricots
Like these other recipes: Crisp apricot and pistachio tart, Apricot and pistachio clafoutis, Shortbread tart with sweet apricots and rosemary, Dried apricots, Apricot jam with vanilla, ... See them all 12
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: Pear verbena tarts, Peach and verbena feuilleté, Little apple and verbena tarts, Apple and blackcurrant tarts, Apple compote with verbena, ... See them all 8
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011267 K 24.2 1 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018428 K5 1 hour 50 min.
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest. February 21th 2011288 K4.1 1 hour 20 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023817 K 143.5 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.