Sliced Peaches On Semolina Crostini With Rhododendron Honey
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Split each peach in half and remove the stone
2
Discard the stone and slice each peach half into 3 wedges
3
Place in a medium mixing bowl and set aside
4
Combine the nectar, rhododendron honey, vanilla, and 2 branches of lemon verbena in a medium saucepot
5
Bring to a simmer over a medium heat and reduce by half
6
Season with lemon juice and, if necessary, a pinch of salt
7
While the sauce is reducing, lightly brush each slice of semolina bread with some extra virgin olive oil
8
Toast under a hot broiler until lightly browned
9
Set the slices on a warm plate and cover with a dry towel to keep warm
10
Strain the nectar and honey mixture over the peaches and gently toss the peaches until well coated
11
Place a toasted slice of semolina bread in the center of each of 4 warmed plates
12
Divide the peaches equally onto each slice of toast using a slotted spoon
13
This will allow some syrup to remain in the bowl
14
Drizzle the remaining syrup over each plate and garnish with the remaining branches of lemon verbena