Sliced Peaches on Semolina Crostini w/Rhododendron Honey

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* Exported from MasterCook Mac *

 

Sliced Peaches on Semolina Crostini w/Rhododendron Honey

 

Recipe By : Michel Nischan on Sweet Dreams

Serving Size : 6 Preparation Time :0:00

Categories : Desserts Fruit

 

Amount Measure Ingredient -- Preparation Method

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3 ripe freestone peaches

2/3 cup organic or peach or apricot nectar

2/3 cup rhododendron honey

1/2 vanilla bean

6 branches fresh lemon verbena

1 teaspoon fresh lemon juice -- (1 to 2)

Salt

3 ripe Saturn or doughnut peaches

4 slices semolina bread sliced -- (1/2-inch)

- from a 2 pound loaf

1 tablespoon extra virgin olive oil

 

Split each peach in half and remove the stone. Discard the stone and

slice each peach half into 3 wedges. Place in a medium mixing bowl

and set aside.

 

Combine the nectar, rhododendron honey, vanilla, and 2 branches of

lemon verbena in a medium saucepot. Bring to a simmer over a medium

heat and reduce by half. Season with lemon juice and, if necessary, a

pinch of salt.

 

While the sauce is reducing, lightly brush each slice of semolina

bread with some extra virgin olive oil. Toast under a hot broiler

until lightly browned. Set the slices on a warm plate and cover with

a dry towel to keep warm.

 

Strain the nectar and honey mixture over the peaches and gently toss

the peaches until well coated.

 

Place a toasted slice of semolina bread in the center of each of 4

warmed plates. Divide the peaches equally onto each slice of toast

using a slotted spoon. This will allow some syrup to remain in the

bowl. Drizzle the remaining syrup over each plate and garnish with

the remaining branches of lemon verbena.

 

Yield: 6 portions

Prep Time: 20 minutes

Cook Time: 20 minutes

Difficulty: Easy

 

 

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Per serving (excluding unknown items): 20 Calories; 2g Fat (99%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg

Sodium

Food Exchanges: 1/2 Fat

 

 

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