WILD PEACHES POACHED IN LILLET BLANC AND LEMON VERBENA

We picked pêches de vignes* direct from our trees in Provence. If you don’t have access to wild peaches, use ripe yet slightly firm and blemish-free white or yellow peaches.  Substitute aromatic Pineau des Charentes, Monbazillac, or your favorite white wine for the Lillet Blanc.  I’ve experimented cooking these in red wine and the peaches, although delicious, are not as pretty.

6 medium size ripe wild* peaches
1 (750-ml) bottle Lillet Blanc
1/3 cup sugar
2 to 3 tablespoons honey
1 (3-inch) piece orange rind
a squeeze of fresh orange juice
5 to 6 fresh lemon verbena leaves, plus more for garnish

Cut an X in blossom end of each peach.  Plunge in boiling water, about 30 seconds.  Remove and peel peaches.  Place peeled peaches in a large, wide heavy-bottomed pot.  Pour Lillet Blanc over.  Add sugar, honey, orange rind, and juice.  Gently crush lemon verbena leaves with hands to release fragrance and add to pot.  Bring to a boil, reduce heat to medium and poach, occasionally turning peaches gently for even cooking, 20 to 30 minutes (depending on ripeness) or until peaches are tender when gently pierced with tip of knife.  Gently remove peaches and place in a large serving bowl.  Turn heat to high and cook poaching liquid 6 to 8 minutes or until thick and syrupy.  Pour over peaches.  Let cool and chill in refrigerator at least 4 hours or overnight.  Garnish with more lemon verbena leaves.  This is also delicious with a swirl of crème fraîche or soft vanilla ice cream, and grated Amaretti di Saronno cookies.  Serves 6.