Muscat-Poached Peaches with Lemon Verbena

1. 1

   In a medium saucepan, combine the wine and lemon zest and bring to a boil.

2. 2

   Add the peaches and simmer over low heat until tender, about 5 minutes.

3. 3

   Transfer to a large glass baking dish.

4. 4

   Add the lemon verbena leaves and let cool to room temperature, then refrigerate until lightly chilled.

5. 5

   Serve the peaches in the wine.

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