Peaches baked in foil with verbena and olive oil
Ingredients
For
6
personnes
- For this recipe for peaches baked in foil, you will need:
- 6 yellow peaches
- The juice of one lemon
- 6 teaspoons of wildflower honey
- 15g of mild-flavoured olive oil
- 30g of ground almonds
- 2 sprigs of verbena
Tip
For a vegan version of this peach papillote with verbena and olive oil, replace the honey with maple syrup or agave syrup (about 4 tablespoons)! You’ll also find two other recipes featuring this fruit and olive oil: Peach gazpacho with olive oil & French toast with peaches and olive oil
Instructions
- Plunge each peach into a saucepan of boiling salted water for 30 seconds. Cool them immediately and peel them. Cut them in half and remove the stones.
- Preheat your oven to 180°C. Prepare 6 squares of baking paper (large enough to hold two peach halves and be folded over), and place two peach halves on each one.
- In a bowl, mix together the honey, olive oil and lemon juice. Drizzle this syrup over the fruit and sprinkle with ground almonds and a few verbena leaves.
- Seal the parcels tightly (by folding them or tying them with string) and place them on the baking tray. Put in the oven and bake for 20 minutes. Serve warm.
Tip
For a vegan version of this peach papillote with verbena and olive oil, replace the honey with maple syrup or agave syrup (about 4 tablespoons)! You’ll also find two other recipes featuring this fruit and olive oil: Peach gazpacho with olive oil & French toast with peaches and olive oil
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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Peach gazpacho with olive oil