Peaches with Cava and Lemon Verbena

Ingredients

• 0.5 teaspoon optional: lemon minced
• 10 leaves optional: lemon (3-inch)
• 2 pounds peaches sliced
• 0.5 cup sugar 
• 750 milliliter cava 

Equipment

• sauce pan

Directions

1. Combine whole verbena leaves and sparkling wine in a large saucepan; bring to a boil over medium heat. Cook until reduced to 1 cup (about 15 minutes).
2. Remove and discard the whole leaves.
3. Add sugar, stirring until dissolved.
4. Add sliced peaches; bring to a boil.
5. Remove from heat. Cover and chill. Stir in minced verbena leaves just before serving.