Fruit salad poached in lemon syrup

  (Spencer Weiner, Los Angeles Times)

Total time: 20 minutes plus cooling time

Servings: 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.

Each serving: 135 calories; 1 gram protein; 31 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.