Peaches with Cava and Lemon Verbena
(Dessert)

INGREDIENTS

10 (3-inch) lemon verbena leaves
1 (750-milliliter) bottle Cava or other sparkling wine
1/2 cup sugar
6 cups sliced peaches (about 2 pounds)
1/2 teaspoon minced lemon verbena leaves

DIRECTIONS

Combine whole verbena leaves and sparkling wine in a large saucepan; bring to a boil over medium heat. Cook until reduced to 1 cup (about 15 minutes). Remove and discard the whole leaves. Add sugar, stirring until dissolved. Add sliced peaches; bring to a boil. Remove from heat. Cover and chill. Stir in minced verbena leaves just before serving.

Calories: 157 (3% from fat). Fat: 0.5g (sat 0.0g, mono 0.1g ,poly 0.1g). Protein: 1.9g. Carbohydrate: 39.5g. Fiber: 2.7g. Cholesterol: 0.0mg. Iron: 1.1mg. Sodium: 11mg. Calcium: 23mg.

SERVINGS: 5 (serving size: 1 cup)

You can find lemon verbena plants at your local nursery. Some farmers' markets and specialty stores also sell fresh sprigs of it this time of year. If you can't find it, cook strips of lemon rind with the wine, and add 1/2 teaspoon grated lemon rind before serving. Cava is an affordable Spanish sparkling wine now widely available in this country.

Recipe from Cooking Light, JUNE 2006.