Peaches Poached in Fresh Lemon Verbena Juice with Verbena Sorbet and Rosemary Tuiles, a recipe from

Ingredients

• - 1.2 kg (2 lb. 10 oz.) sugar
• - 150 g (5 oz.) glucose
• - 1 liter (4 cups) water
• - 200 g (7 oz.) fresh verbena
• - 250 g (8 oz.) butter
• - 600 g (1 lb. 5 oz.) sugar
• - 200 g (7 oz.) egg whites
• - 6 branches of rosemary, stems removed, leaves chopped
• - 180 g (6 oz.) sugar
• - 80 g (3 oz.) glucose
• - 30 g (1 oz.) skim milk powder
• - 3 g (1/10 oz.) stabilizer
• - 700 g (2 3/4 cups) mineral water
• - 6-8 peaches