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.
White Peaches with Lemon Verbena
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.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm