Poached Peach in Verbena Syrup with Rosé Wine Granité

1 liter (2 pints) of water
50 centiliters (1 pint) of rosé,
such as Chêne Bleu Rosé
300 grams (11 ounces) of caster sugar
5 or 6 leaves of fresh verbena
4 large yellow peaches

Bring the water, sugar and verbena leaves to a boil to make a syrup. Let it boil for five minutes while stirring from time to time. Remove the verbena leaves and gently drop the peaches into your syrup. Turn the heat down to its lowest setting, then cook for 10 to 15 minutes (the peaches must be soft but not too soft). Take the fruit out of the syrup and keep them in the refrigerator overnight.

When the syrup is cold, add the Chêne Bleu Rosé and put the mixture into a shallow baking tray and place in the freezer for 12 hours. Before serving, cut the peach in half then crush the iced syrup with a fork and fill the peach with the mixture.

Serve immediately with a glass of the chilled rosé.

Recipe by Chef Olivier Garbil. Reprinted with permission by La Verrière.