Lemon Verbena Flambe Peaches
Get your blow torch ready for some summery heat with these lemony flambe peaches from Chef , Stephanie Moon.
Ingredients – serves four
4 tblsp golden caster sugar
Edible flowers to garnish
Split four peaches and remove the stones
Place the peach halves onto a tray ready to flambé
Then heat 4 tablespoons of golden caster sugar in a pan until it forms a caramel
Place the peaches inside the pan and add Grand Marnier to ignite with a flame and allow the peaches to infuse with the 2 stems of verbena.
Garnish with edible flowers taking care to remove some of the stems as you serve them.