© Petrina Tinslay
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
How to Make It
Step
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.