Summer Fruit Compote

Step 1: In a saucepan over medium high heat add the wine, sugar and 1 cup water and bring to a simmer, stirring to dissolve sugar and let it simmer until reduced to 1 cup.

Step 2: Place 12 of the verbena leaves in a bowl and bowl syrup over the leaves. Stir and let steep for 5 minutes. If syrup is not flavorful you can add a few more of the lemon verbena leaves. Cool to room temp and then refrigerate until cold.

Step 3: Either divide fruit among 4 ballon wine glasses or place all the fruit in a glass dish. Just before serving strain the wine syrup and remove leaves. Pour syrup over the fruit and serve.