Some leaves deserve to infiltrate the dessert menu, like lemon verbena, infused here in a whipped cream that can be spooned over just about anything.
Recipe information
Yield
Makes 4 servings
Ingredients
1 cup heavy cream
1/4 cup (packed) fresh lemon verbena leaves plus more, torn, for serving
4 large ripe peaches, halved, pitted
1/4 cup (1/2 stick) unsalted butter, room temperature
Pinch of kosher salt
6 tablespoons sugar, divided
Preparation
Step 1
Bring cream to a simmer in a small saucepan. Remove from heat; add 1/4 cup lemon verbena. Cover. Let steep 15 minutes. Strain cream into a medium bowl. Cover and chill at least 1 hour.
Step 2
Preheat oven to 450°. Place peaches in a baking dish. Brush with butter and sprinkle with salt and 4 tablespoons sugar. Roast until peaches start to caramelize, 20-25 minutes. Let cool in dish.
Step 3
Beat infused cream and remaining 2 tablespoons sugar to soft peaks. Serve peaches with cream and torn lemon verbena.
