RECIPE

© Petrina Tinslay

Muscat-Poached Peaches with Lemon Verbena

• Recipe by Sylvie Chantecaille

This recipe reminds Sylvie 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.

• Healthy
• Make-Ahead

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.