White Peaches with Lemon Verbena
Fresh and light, this simple dessert made with fresh fruit at the peak of ripeness is a perfect way to end a hot summer day. Substitute yellow peaches or nectarines, if you prefer, but white peaches will show off the subtle color of the rosé to best effect.
- 1 bottle (750 ml) Provençal dry rosé
- 10 lemon verbena leaves, plus leaves and flowers for garnish
- Juice from 1/2 lemon
- 1/2 cup (4 oz./125 g) sugar
- 8 white peaches, peeled, halved and pitted
In a large saucepan over medium-high heat, combine the rosé, lemon verbena leaves, lemon juice and sugar. Bring to a boil, stirring, until the sugar dissolves. Add the peaches and submerge in the liquid. Reduce the heat to a gentle simmer and cook until the peaches are tender when pierced with a knife, about 10 minutes. Remove from the heat and let the peaches cool in the syrup. Refrigerate until ready to serve.
To serve, place 2 peach halves in each of 8 small plates, bowls, or glasses. Drizzle with a little syrup, garnish with lemon verbena leaves and serve immediately. Serves 8.
Adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm