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

Step 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.

Step 2 Add the apricots, cherries and lemon verbena leaves. Simmer 3 to 4 minutes, just until the fruit is almost tender yet still firm.

Step 3Remove 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.

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