5 Ingredients or Fewer
Lemon Verbena Scented Strawberry Peach Conserves
Popular on Food52
10 Reviews
mrslarkin
June 4, 2010
Q: When you freeze your peach puree, do you add lemon juice?
MrsWheelbarrow
June 4, 2010
I use Fruit Fresh or Vitamin C tablets that I crush. Keeping the color without adding citrus flavor is my goal, because I'm never sure how I might use the puree.
pierino
June 4, 2010
Peaches and lemon verbena is a VERY happy combination (especially if you spritz in a little Lillet Blanc). But you need to grow your own verbena because it's not exactly a supermarket item unless you live in the deep south.
MrsWheelbarrow
June 4, 2010
hmm lillet, peach puree, verbena and some seltzer? a twist on a Bellini?
WinnieAb
June 4, 2010
Lovely! Could I substitute lemon balm for the verbena? I've got tons...
MrsWheelbarrow
June 4, 2010
I don't know why not! Give it a try and please let me know how it works. Lemon balm is easier to grow, being related to mint!
mrslarkin
June 4, 2010
This sounds lovely. I think I'd eat it straight out of the jar! I'm curious where you get your Marie de bois berries.
MrsWheelbarrow
June 4, 2010
Ayrshire Farms - at our market - carries them for only two weeks each summer. I also have a large pot of frais de bois that yields about 1 cup, but hopefully will yield more next year, and the year after!
MrsWheelbarrow
June 3, 2010
Yes, it's too early for peaches here, too, but in season (last summer) I froze the puree in 2 c. measures specifically for this recipe. Probably incorrectly, I've always thought of a conserve as a looser jam, like preserves, and made with more than one fruit.
Lizthechef
June 3, 2010
I won't find your strawberries in San Diego, but I can find great tasting (small) berries. Too early even here for peaches, your recipe sounds delicious! My Mom made "conserves" but they always included nuts...I have lemon verbena in the garden. Gophers ignore it for some reason.
See what other Food52ers are saying.