by MrsWheelbarrow
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MrsWheelbarrow's Notes:
Expand2 cups frais de bois, Marie de bois, or other woodland strawberry Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
2 cups frozen or fresh peaches, pureed - I prefer pinkish peaches Ask a question about this ingredient
1 lemon, juiced Ask a question about this ingredient
5 sprigs lemon verbena, six leaves set aside Ask a question about this ingredient
In a large glass or ceramic bowl, hull the strawberries, leaving them whole. Add the sugar, lemon verbena and lemon juice. Macerate overnight in the refrigerator.
Ask a question about this stepIn a preserving pan or other deep pot that holds at least four quarts, add the berries with the sugar, verbena and lemon juice. Bring to a full rolling boil, then add the peach puree and bring back to a boil. Stir constantly as the puree will want to stick and burn.
Ask a question about this stepBring the mixture up to 220°. Stir. Stir. Stir. Boil for 4 minutes at 220°, skim any foam - there shouldn't be much - then remove the verbena stalks and funnel into sterilized jars. Add two verbena leaves to each jar, and cover.
Ask a question about this stepI 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.
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.
hmm lillet, peach puree, verbena and some seltzer? a twist on a Bellini?
Lovely! Could I substitute lemon balm for the verbena? I've got tons...
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!
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.
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!
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.
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.
Selmelier works at Meadow, a shop that specializes in salt.
Q: When you freeze your peach puree, do you add lemon juice?