Chilled White Peaches Poached In Rose Syrup - cooking recipe

Ingredients

2 cups dry rose wine
1/2 cup sugar
1 strip lemon zest (about 4-inches)
4 sprigs lemon verbena, each about 6-inches long plus more for garnish
1 1/2 cups water
4 large white peaches (1 1/4 lb total)

Preparation

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,.