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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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 It
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.
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