RECIPE

Muscat-Poached Peaches with Lemon Verbena

  • ACTIVE: 10 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 8

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.

Plus: More Dessert Recipes and Tips

  • ACTIVE: 10 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 8
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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

Directions

  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.