Skip to content

The dessert, Light and fresh

Poached peaches with verbena

Poached peaches with verbena are a summer dessert for 6, needing just 25 minutes of active work and a gentle poach the day before. The peaches then rest in their fragrant syrup until serving, when all you add is a scoop of sorbet. Easy and budget friendly at €2.50 per person, success depends on poaching very gently, never letting the water boil.

White peaches poached in a verbena infusion, served cold with a scoop of sorbet.

Poached peaches with verbena
For
6 people
Work
25 min
Total time
1 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.50
Calories per person
190 kcalcalculated by Kiloach, your weight coach

The flesh of white peaches turns tender without falling apart, infused with the scent of verbena and lifted by a touch of acidity from the lemon. The fragrant syrup coats the fruit with a delicate flavor, never too sweet or bland, and the cold scoop of sorbet at serving time adds the contrast that makes this dessert work.

It's the ideal dessert for a summer dinner with friends or a family meal on the terrace, when you want to end the meal on a light note after a richer main course. It fits just as well after a barbecue as at the end of a more elaborate menu, and it pleases kids and adults alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 48 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you steep the verbena, poach the peaches, then let them rest in their syrup in the fridge. On the day itself, there's nothing left to do, everything is already ready. When it's time to serve, plate one peach per person with a scoop of sorbet and a little syrup.

The ingredients

6 people

Fruits and vegetables

  • White peaches 6
  • Fresh verbena 1 bunch
  • Lemon 1

Pantry

  • Sugaroften in the pantry 100 g
  • Wateroften in the pantry 1 l

Frozen foods

  • Peach or lemon sorbet 600 g

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Bring the water to a simmer with the sugar, add the verbena, turn off the heat and let steep for about fifteen minutes before straining. 20 min

    With store bought verbena tea bags, use six for this volume of water.

  2. Bring the infusion back to a simmer with the lemon juice, slip in the whole peaches and let them poach. 8 min

    The peaches should just barely simmer in the water, never boil.

  3. Take the peaches out, plunge them into cold water, peel them, then return them to the cooled infusion. 20 min

    A ripe peach cooks in just a few minutes, keep a close eye on it.

  4. Keep the peaches in their syrup in the fridge.

    They keep well in their syrup, which keeps infusing them with flavor.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate one peach per person with a scoop of sorbet and a little syrup.

    Take the sorbet out five minutes beforehand, it will be easier to scoop.

Our tips to get it right

  • Choose peaches that are just barely ripe rather than very ripe, they'll hold their shape better during cooking and won't fall apart in the syrup.
  • Taste the verbena infusion before adding the peaches, it should already have real character since it won't get stronger afterward.
  • If you're serving this to kids, go with lemon sorbet rather than peach to vary the flavors on the plate.

The variations

  • Swap the fresh verbena for fresh mint for a more minty infusion that's just as refreshing.
  • For a version without sorbet, serve the peaches with a spoonful of thick crème fraîche or lightly sweetened fromage blanc.
  • To save time, poach pitted peach halves instead of whole peaches, this cuts the cooking time in half.

What to serve it with

  • A shortbread cookie or crisp tuile
  • A light coffee after dessert
  • An iced verbena tea alongside

Storage

The peaches keep for 2 to 3 days in the fridge in their syrup, in a sealed container, and actually pick up more flavor over time. They don't freeze well, but the sorbet stays in the freezer until serving day.

Questions about this recipe

Can you use yellow peaches instead of white peaches?

Yes, yellow peaches work very well and bring a slightly tangier flavor. The texture stays the same after poaching.

How do you know when the peaches are cooked enough?

They're ready as soon as a knife tip slides through easily, without resistance. They'll keep softening a bit more as the syrup cools.

Can you use dried verbena instead of fresh?

Yes, with store bought tea bags, use six for this volume of water. The infusion will be slightly less fragrant than with fresh garden verbena.

How do you plate this dessert nicely for guests?

Serve the peach whole or halved in a shallow bowl with a little syrup around it. Add a few fresh verbena leaves on top of the sorbet for color.

Can poached peaches with verbena be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make poached peaches with verbena?

Allow 1 h 30 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in poached peaches with verbena?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does poached peaches with verbena cost?

About €2.50 per person, that's €15.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

To round out your menu

Build a menu
Gazpacho shooters The appetizer

Light and fresh

Gazpacho shooters

  • 20 min of work
  • Prepared the day before
  • Very easy, €1.00 per person

90 kcalcalculated by Kiloach

Desserts for entertaining

See all
Birthday cupcakes The dessert

Chic bistro

Birthday cupcakes

  • 45 min of work
  • Prepared the same day
  • Easy, €1.40 per person

450 kcalcalculated by Kiloach

Banoffee pie The dessert

Chic bistro

Banoffee pie

  • 25 min of work
  • Prepared the day before
  • Very easy, €1.90 per person

590 kcalcalculated by Kiloach