Muscat-Poached Peaches with Lemon Verbena

• 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

1. In a medium saucepan, combine the wine and lemon zest and bring to a boil.
2. Add the peaches and simmer over low heat until tender, about 5 minutes.
3. Transfer to a large glass baking dish.
4. Add the lemon verbena leaves and let cool to room temperature, then refrigerate until lightly chilled.
5. Serve the peaches in the wine.

wine, lemon zest, peaches, lemon verbena

Taken from www.foodandwine.com/recipes/muscat-poached-peaches-with-lemon-verbena (may not work)