Chilled White Peaches Poached In Rose Syrup

• 2 cups dry rose wine
• 1/2 cup sugar
• 1 strip lemon zest (about 4-inches)
• 4 sprigs lemon verbena, each about 6-inches long plus more for garnish
• 1 1/2 cups water
• 4 large white peaches (1 1/4 lb total)

1. Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medum saucepan over high heat. Carefully add peaches and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife 20-25 minutes.
2. Use a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.,.
3. Meanwhile, return poaching liquid to a simmer and cook until reduced by about three-quarters, about 20 minutes. Pour though a sieve, and discard zest and leaves (You should have about 1 cup syrup). Let cool for 10 minutes.
4. Refrigerate singel layer of peaches and the syrup in separate airtight containers until colde, at least 30 minutes, or overnight, To serve, place a each on a serving late, and spoon about 3 Tbs. syrup around each peach, Garnish with lemon verbena if desired,.

rose wine, sugar, lemon zest, lemon verbena, water, white peaches

Taken from www.food.com/recipe/chilled-white-peaches-poached-in-rose-syrup-376870 (may not work)