Peaches muscat verbena

• 4 beautiful peaches
• 200 ml Muscat de Rivesaltes fortified wine
• 2 sprigs

Bring some water to the boil in a flameproof casserole dish, drop the peaches into the water for 1 minute, then scoop out and run them under cold water.

Remove the skin of the peaches.

Arrange the peaches in the dry casserole dish, add the Muscat, verbena, sugar and butter.

Cover and cook for 10 minutes on a low heat.

Cool to just warm before serving.