Fresh Peaches With Toast And Honey Recipes

FRESH CHERRIES WITH SEMOLINA TOAST AND RHODODENDRON HONEY

Steps:

• In a medium bowl, gently toss the cherries with the honey, vinegar, and crushed lemon verbena. Season lightly with salt and pepper and set aside to macerate for 30 minutes.
• Generously brush each slice of bread with the olive oil. Heat a large saute pan over medium heat. Add the bread slices and toast, turning once, until crisp.
• Divide the toast among 4 plates. Drain the cherries and reserve the juice. Top the toast with the cherries and drizzle with the reserved juice. Garnish each plate with lemon verbena.

SLICED PEACHES ON SEMOLINA CROSTINI WITH RHODODENDRON HONEY

Steps:

• Split each peach in half and remove the stone. Discard the stone and slice each peach half into 3 wedges. Place in a medium mixing bowl and set aside.
• Combine the nectar, rhododendron honey, vanilla, and 2 branches of lemon verbena in a medium saucepot. Bring to a simmer over a medium heat and reduce by half. Season with lemon juice and, if necessary, a pinch of salt.
• While the sauce is reducing, lightly brush each slice of semolina bread with some extra virgin olive oil. Toast under a hot broiler until lightly browned. Set the slices on a warm plate and cover with a dry towel to keep warm.
• Strain the nectar and honey mixture over the peaches and gently toss the peaches until well coated.
• Place a toasted slice of semolina bread in the center of each of 4 warmed plates. Divide the peaches equally onto each slice of toast using a slotted spoon. This will allow some syrup to remain in the bowl. Drizzle the remaining syrup over each plate and garnish with the remaining branches of lemon verbena.

FRESH PEACHES WITH GOAT CHEESE

Steps:

• Place the peaches in a bowl and coat with honey. Sprinkle with salt. Then gently fold in basil and chevre.

GRILLED PEACH TOAST WITH MASCARPONE AND HONEY

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

WARM PEACHES WITH BASIL & HONEY

Steps:

• Melt the butter in a frying pan, add the peaches or nectarines, then cook both sides until slightly softened, about 3 mins. Add the honey and stir to make a sauce, then add the orange juice and allow to bubble briefly. Stir in the basil and serve warm with scoops of ice cream.

FRESH PEACHES WITH TOAST AND HONEY

Steps:

• Find peaches that are fresh, slightly soft, very fragrant and heavy for their weight. (These are the peaches so succulent that the juices run down your chin when you bite into them.) Slice bread and brush with olive oil and place in toaster. While bread toasts, wash peaches and then split in half and remove pit. Discard pit and slice each peach half into 3 wedges. Place peaches on top of toast and drizzle with honey.