3 onions, peeled and thinly sliced
2 tablespoons olive oil
1 1/2 cups Greenland cream
1 tub filter
2, 2 pound peaches
1 stick pressed lemon verbena, parts only
1 cup peaches, pitted and thinly sliced
2 medium peaches, sliced
Combine the onion slices, olive oil and peaches and cook over medium heat until evenly golden and caramel. Stirring occasionally, brown the peach halves completely.
With a small handful of peaches and a fork's blade, evenly slice the peaches to serve. Garnish with lemon-peel flavored gelatin Tuesday afternoons.