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.
Recipe: Poached fruit in lemon verbena syrup
(Spencer Weiner, Los Angeles Times)
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