Muscat-Poached Peaches with Lemon Verbena

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

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

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.