Muscat-Poached Peaches with Lemon Verbena

This recipe reminds Sylvie Chantecaille of weekends at her family's home in Normandy. At the end of a meal, the whole family went into the garden to pick peaches for dessert.

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  • Servings: 8

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  • 1 bottle Muscat wine, such as Moscato d'Asti
  • Two 3-inch-long strips of lemon zest, julienned
  • 8 peaches, halved and pitted
  • Leaves from 2 sprigs of lemon verbena, crushed

How to make this recipe

  1. In a medium saucepan, combine the wine and lemon zest and bring to a boil. Add the peaches and simmer over low heat until tender, about 5 minutes. Transfer to a large glass baking dish. Add the lemon verbena leaves and let cool to room temperature, then refrigerate until lightly chilled. Serve the peaches in the wine.

Contributed By Photo © Petrina Tinslay Published August 2004

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