1,443 easy and fully explained recipes, with +66K photos and 78 videos

Salad of vine peaches and apricots with verbena

A simple fruit salad of apricots and vine peaches, with a delicious verbena syrup.

563 5/5 based on 1 reviews

Last modified on: September 1^st 2024

Keywords for this recipe:

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

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 7 min.

Salad of vine peaches and apricots with verbena

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.

Stage 2 - 6 min.

Cut 4 peaches (I'm using vine nectarines here) 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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
8,471 Kcal or 35,466 Kj	6 gr	2,112 gr	0 gr
424 %	2 %	199 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
667 Kcal or 2,793 Kj	< 1 gr	166 gr	0 gr
33 %	<1 %	16 %	0 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
2,118 Kcal or 8,868 Kj	1 gr	528 gr	0 gr
106 %	1 %	50 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 5.98 €
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 blackcurrant coupe, Strawberry sorbet, Passion fruit jellies, Brioche slices with almond cream, Blackcurrant, vanilla and lime verrine , ... All
	Apricots: You can check-out other recipes which use it, like for example: Apricot and pistachio clafoutis, Apricot and almond cream tart, Crisp apricot and pistachio tart, Apricot jelly, Dried apricots, ... All
	Peach: You can check-out other recipes which use it, like for example: Little blackcurrant and vineyard peach sablé tarts , Peach Melba, Peach and blackcurrant coupe, Peach and green tea tart, Peach and mint salad , ... All
	Verbena: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Breton strawberry and verbena tart, Apple and blackcurrant tarts, Verbena flan, Chocolate-verbena cream, ... All

Other recipes you may also like

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
October 24^th 20171.1M 364.7 5 hours 6 min.

Béarnaise sauce

This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
May 22^th 2016336K4 1 hour 6 min.

Roscoff loaf

This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage. What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight. The onions are...
October 24^th 201762K 13.7 5 hours 16 min.

Sweet pastry

This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts.
June 27^th 201853K 13 min.

Brioche royale

Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
May 5^th 201955K2 16 hours 47 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.