Peaches poached in lillet and lemon verbena

I've just finished reading Trail of Crumbs by Kim Sunee. It is a memoir filled with seasonal and delicious recipes. I looked at the recipe for poached peaches and realized that I had all the ingredients in my kitchen, right down to the lillet blanc (lillet blanc is a french aperitif wine that consists of a blend of Bordeaux wines and citrus liquor) and lemon verbena growing rampantly in a large clay pot by the glass patio door ( and a sorry looking orange in the fridge).

Gently poach the fruit with the rest of the ingredients and there could not be a more delicious dessert on a warm summer night. We enjoyed ours with home made vanilla ice cream.

Other peach recipes - peach and feta salad, grilled pork chops with peach and bourbon sauce.

Peaches poached in lillet blanc and lemon verbena
6 medium ripe peaches
1 bottle Lillet
1/3 cup sugar
2 tb honey
1 piece of orange rind
juice from 1/2 orange
4 fresh lemon verbena sprigs

Peel and half peaches. In a large saucepan, place halved peaches and add rest of the ingredients to the saucepan. Gently poach, take out peaches after 20 minutes while a bit tender but still able to hold its shape. Boil down syrup for a few more minutes and pour over the poached fruit.