Looking for a worthy use for my beloved lemon verbena, after several attempts I decided to turn its syrup into Italian meringue.

Using dried verbena and strong red wine, I made a tart and fruity compote with fully ripe plums that skillfully parries the sweetness of the meringue.

In addition, Greek yogurt, because without fat all is only half as fun.

Then a little black walnut granola is sprinkled on top and “off goes the post”, as we say…

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