Verbena Peaches, Raspberry Sorbet, and Grape Crumble Shortbread Recipe

Ingredients:

• 6 ripe peaches
• 1/2 cup sugar
• 1/4 cup chopped fresh verbena
• 1 pint raspberry sorbet
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup cold butter, cut into small pieces
• 1/2 cup seedless grapes

Instructions:

1. Preheat oven to 350°F.
2. Peel and slice the peaches into a bowl.
3. Add the sugar and chopped verbena to the peaches and mix well.
4. Spread the peaches into a baking dish and bake for 15-20 minutes, until the peaches are tender.
5. While the peaches are baking, prepare the crumble topping by mixing together the flour and sugar in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. Spread the crumble topping onto a baking sheet and bake for 10-12 minutes, until golden brown.
7. Remove the peaches from the oven and let cool slightly.
8. Serve the warm peaches with a scoop of raspberry sorbet and a sprinkle of the grape crumble shortbread topping.

Verdict and Serving Suggestions:

This summer dessert is a perfect combination of sweet and tangy flavors. The peach and verbena filling is aromatic and flavorful, while the raspberry sorbet adds a refreshing touch. The grape crumble shortbread topping provides a crunchy contrast to the soft peaches and smooth sorbet. This dish is best served warm or at room temperature. Garnish with fresh verbena leaves or raspberries for an extra pop of color and flavor.