20 minutes plus cooling time
4 to 6
1 1/2 cups water
1/2 cups Sauvignon Blanc
3/4 cups sugar
12 white peppercorns, lightly cracked
4 apricots, seeded and quartered
1 cup cherries, halved and pitted
48 lemon verbena leaves, torn
1. Combine the water, wine, sugar and white peppercorns in a medium saucepan. Heat to a boil. Reduce the heat and simmer just until the sugar is dissolved, about 1 minute.
2. Add the apricots, cherries and lemon verbena leaves. Simmer 3 to 4 minutes, just until the fruit is almost tender yet still firm.
3. Remove the mixture from the heat and pour into a heatproof glass bowl. Let cool to room temperature, then cover and refrigerate 2 to 3 hours.