Directions:
- Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medum saucepan over high heat. Carefully add peaches and reduce heat to medium. Gently simmer until tender all the way to the pit when pierced with a skewer or a sharp knife 20-25 minutes.
- Use a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.,.
- Meanwhile, return poaching liquid to a simmer and cook until reduced by about three-quarters, about 20 minutes. Pour though a sieve, and discard zest and leaves (You should have about 1 cup syrup). Let cool for 10 minutes.
- Refrigerate singel layer of peaches and the syrup in separate airtight containers until colde, at least 30 minutes, or overnight, To serve, place a each on a serving late, and spoon about 3 Tbs. syrup around each peach, Garnish with lemon verbena if desired,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.16 Kcal (842 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.08mg | 0% | |
| Potassium | 269.57mg | 6% | |
| Total Carbs | 29.17g | 10% | |
| Sugars | 26.04g | 104% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 9.9mg | 17% | |
| Calcium | 17.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 55.28 Kcal (231 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.57mg | 0% | |
| Potassium | 74.08mg | 6% | |
| Total Carbs | 8.02g | 10% | |
| Sugars | 7.16g | 104% | |
| Dietary Fiber | 0.78g | 11% | |
| Protein | 0.39g | 3% | |
| Vitamin C | 2.7mg | 17% | |
| Calcium | 4.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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