Oven temperature: 170° C (340° F)
Prep. time: 20 minutes
Cooking time: Under 30 minutes
Waiting time: A few hours to freeze the sorbet

An original recipe from Jean-Luc Rabanel in Tonneins

1. Bring the water, sugar and glucose to a boil until completely dissolved; 
2. add 200 g (7 oz.) fresh verbena and infuse. 

Making the tuiles

1. Whisk together the butter, sugar and egg whites; add the chopped rosemary at the end. 
2. Form into 5 cm (2") discs on a non-stick baking sheet; 
3. Bake in a 170°C (340° F) oven for 5 minutes.

Making the sorbet

1. Combine all the ingredients. Bring to 80° C (176° F) for 5 minutes;
2. strain and liquefy in a blender; put into an ice cream or sorbet maker and process until frozen.
3. Poach the peaches at 60° C (140° F) for 15 minutes; peel and pit them and reform them. 
4. Fasten the two peach halves together with a branch of verbena. 
5. Reduce the poaching syrup and pour over top.
6. Place a scoop of sorbet on a rosemary tuile; garnish as desired. 

With poached pears, no question! Blanc de blancs champagne A 1990 Ruinard or Billecard-Salmon