Step 1Combine 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 2Add 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.