Chilled White Peaches Poached in Rose Syrup


With their flat bottoms, white donut peaches are easier to serve and eat than rounded ones. Lemon verbena is a fragrant herb that can be found at many farmers' markets in midsummer.


  • 2 cups dry rose wine

  • ½ cup sugar

  • 1 strip (about 4 inches) lemon zest

  • 4 lemon verbena sprigs (each about 6 inches long), plus more for garnish (optional)

  • 1 ½ cups water

  • 4 large white donut peaches (1 ¼ pounds total)


  1. Bring wine, sugar, lemon zest, lemon verbena, and water to a simmer in a medium 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 to 25 minutes.

  2. Using a slotted spoon, transfer peaches to a plate. Let cool slightly. When cool enough to handle, peel off skin.

  3. Meanwhile, return poaching liquid to a simmer, and cook until reduced by about three-quarters, about 20 minutes. Pour through a sieve, and discard zest and leaves. (You should have about 1 cup syrup.) Let cool for 10 minutes.

  4. Refrigerate single layers of peaches and the syrup in separate airtight containers until cold, at least 30 minutes (or overnight). To serve, place a peach on a serving plate and spoon about 3 tablespoons syrup around each peach. Garnish with lemon verbena if desired.

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