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1
Fill a pot with the listed amount of water, and add the granulated sugar to make a syrup.
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2
Once it cools to the touch, mix in the white wine and raspberry extract, and allow it to completely cool.
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3
Rinse the peaches and gently blot off the excess water.
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4
Place the loose verbena tea into an empty tea bag, and seal to prevent the leaves from spilling out.
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5
Place the syrup, the peaches, and the tea bag filled with verbena into a double lined heat-proof Ziploc bag, and use a straw to vacuum out the air.
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6
Fill a large pot with water to the halfway mark, bring to a boil, place the bag from Step 4 inside, then slowly cook for 40 minutes over low heat.
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7
Place the bag in ice water immediately after it is finished and leave to chill.
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8
Keep the water chilled by adding more ice or refreshing it with cold water.
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9
Once the peaches and syrup are chilled, store them in the refrigerator overnight.
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10
The skin should slide right off the peaches.
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11
The inside flesh should not have any discoloration and be free of any bruising even after cooking.
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12
The skin and pit will have turned a beautiful reddish hue.
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13
Cut the peaches in half, and remove the pits.
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14
The peaches are delicious as-is, without any scent of wine remaining, so you can enjoy the distinct flavor of the peaches.
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15
I use this pochee to make a variety of desserts.
