Poached Peach And Blueberry Tart

1. 1

   Combine the water and sugar in a 3 quart pot and stir until the sugar is dissolved. Allow the syrup to boil, then turn down the heat to simmer. Add the peaches and the lemon verbena leaves and simmer for about 5 minutes, or until the skin puckers.

2. 2

   Remove the peaches from the syrup, which you can continue to simmer on low heat. When the peaches are cooler, remove the skins. Slice the peaches so you have about 10 slices per peach.

3. 3

   Now, put the blueberries in the syrup, and cook until the aroma of the berries is released - no more than a minute. Pour the blueberries into a strainer with a bowl underneath to catch the syrup.

4. 4

   Continue to boil down the syrup until it is foamy, then remove from the heat and allow to cool. Place in the refrigerator for about 10 minutes.

5. 5

   Mix the honey with the Mascarpone cheese until smooth. Spread the cheese mixture into the cooled tart shell.

6. 6

   Line the outer edge of the tart with the peach slices. Place the blueberries in the middle of the tart. Spoon the cooled syrup over the fruit, and refrigerate so the filling sets a bit.

* Per serving · 4 servings · Values may vary.