Serves 4: 8 small peaches vines
50 grams of sugar
the juice of half a lemon
3 sprigs of peppermint
1 sprig of tansy
a bouquet of lemon balm
Syrup: In a saucepan, heat 5 ml water, sugar, lemon juice and herbs. Cook over low heat.
To prepare and peel peaches, proceed as for the tomatoes: Boil another pot of water, remove from heat and immerse the peaches 1 min. Cool, cut into 2, remove skin and core.
Cook peaches in syrup 5 minutes, remove with a slotted spoon, and cook the syrup 10 minutes to reduce. Filter evenly over fruit and chill.
I usually do this dessert with peaches "normal" and verbena. The winter pears and dried verbena.
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