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Poached fruit in lemon verbena syrup

Time 20 minutes
Yields Serves 4 to 6
Poached fruit in lemon verbena syrup
(Los Angeles Times)
1

Combine the water, wine, sugar and white peppercorns in a medium saucepan. Heat to a boil. Reduce the heat and simmer just until the sugar is dissolved, about 1 minute.

2

Add the apricots, cherries and lemon verbena leaves. Simmer 3 to 4 minutes, just until the fruit is almost tender yet still firm.

3

Remove the mixture from the heat and pour into a heatproof glass bowl. Let cool to room temperature, then cover and refrigerate 2 to 3 hours.


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