Lemon Verbena Scented Strawberry Peach Conserves.

Lemon Verbena Scented Strawberry Peach Conserves Recipe on Food52
Serves 800ml

2 cups frais de bois, Marie de bois, or other woodland strawberry
3/4 cup sugar
2 cups frozen or fresh peaches, pureed - I prefer pinkish peaches
1 lemon, juiced
5 sprigs lemon verbena, six leaves set aside

In a large glass or ceramic bowl, hull the strawberries, leaving them whole.
Add the sugar, lemon verbena and lemon juice.
Macerate overnight in the refrigerator.
In a preserving pan or other deep pot that holds at least 4-5L, add the berries with the sugar, verbena and lemon juice.
Bring to a full rolling boil, then add the peach puree and bring back to a boil.
Stir constantly as the puree will want to stick and burn.
Bring the mixture up to 104°C. Stir. Stir. Stir.
Boil for 4 minutes at 104°C, skim any foam - there shouldn't be much - then remove the verbena stalks and funnel into sterilized jars.
Add two verbena leaves to each jar, and cover.

Peach clafoutis.

Pierre Koffmann
Published at The Times Magazine, July 12 2014.
Serves 4

500ml water
250g sugar
3 large ripe peaches
4 eggs
150g caster sugar
1 tbsp flour, sifted
300ml double cream
1 knob of butter

1 Preheat the oven to 180C/Gas 4. Put the water and sugar in a saucepan and bring to the boil.
2 Plunge the peaches in the syrup and bring back to the boil. Cook for no more than 3 minutes.
3 Remove the peaches with a slotted spoon. Peel, halve and stone them and set aside.
4 Whisk together the eggs and sugar until frothy. Mix in the flour, add the cream and combine.
5 Butter an ovenproof dish and place the poached peach halves cut side down,
pour over the mixture and cook for 30 minutes,
eat at room temperature.

Stuffed Peaches.

Pesche ripiene.

Makes eight peach halves

Ingredients:
4 big yellow peaches
7 ounces Amaretti crunchy cookies
3.5 ounces sugar
1 egg yolk
Eight knobs (about 8 to 12 tablespoons) butter
Half glass white wine

Method:
- Wash the peaches then cut them in half and pit.
- Use a spoon to remove some pulp in the center of each peach and cook it in a saucepan over low heat with the sugar for about 15 minutes.
- In a bowl, crush the Amaretti cookies and mix with egg yolk. You can add a drop of sweet liquor, like Sassolino, if you'd like.
- Fill the peaches with the mixture and add a knob (about 1 to 1-1/2 tablespoons) butter and a dash of sugar to each one.
- Pour the wine into a tray, arrange the peaches on it, and cook at 340 degrees Fahrenheit for about 30 minutes.
- Enjoy warm or even cold. They're also delicious the day after.
From Here!
- https://www.dwell.com/article/bertazzoni-family-recipes-ca9d2b77
PS
My...are apricots with syrup of strawberry +wine + lemon zest.

OR: - Pesche Ripiene – Stuffed Peaches | Emiko Davies: