Peach cold peel

Name: Peach cold peel
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 5 Stem/s Z; 75 g Sugar; 250 ml Muscat wine (e.g. Muscatel); 5-6 ripe peaches; 4 Raspberries to decorate

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

5 Stem/s Z
75 g Sugar
250 ml Muscat wine (e.g. Muscatel)
5-6 ripe peaches
4 Raspberries to decorate

Directions

1
Wash the verbena and shake dry. Bring 100 ml of water to the boil and steep 4 stems of verbena for about 10 minutes. Remove the verbena. Add sugar and simmer for about 10 minutes. Add wine, bring to the boil, remove from the heat and let it cool down.
2
Wash the peaches, scratch the skin and briefly boil water over them. Leave peaches to stand for 1-2 minutes, then rinse in ice water and peel the skin. Cut peaches in half, stone and cut into pieces.
3
Puree the peaches in half the wine syrup. Stir in the remaining syrup until a velvety consistency is obtained. Cut remaining verbena leaves into strips. Divide the cold skin into small glasses and decorate with raspberries and verbena.