Combine the wine, water, sugar, and lemon verbena in a medium heavy-bottomed saucepan. Stir, bring to a boil and turn off the heat. Remove from the stove.

Add the peaches to the hot liquid and cover for 45 minutes.

While still warm, use a paring knife to peel the skin from the peaches. There will be a seam around the circumference of the peach that you can cut gently with a paring knife to help you open them into halves.

Remove the pit and lay the halves down in a serving dish. Drizzle with a pit of the syrup and garnish with lemon verbena leaves, and if you'd like, your favorite sorbet.