Split each peach in half and remove the stone. Discard the stone and slice each peach half into 3 wedges. Place in a medium mixing bowl and set aside.

Combine the nectar, rhododendron honey, vanilla, and 2 branches of lemon verbena in a medium saucepot. Bring to a simmer over a medium heat and reduce by half. Season with lemon juice and, if necessary, a pinch of salt.

While the sauce is reducing, lightly brush each slice of semolina bread with some extra virgin olive oil. Toast under a hot broiler until lightly browned. Set the slices on a warm plate and cover with a dry towel to keep warm.

Strain the nectar and honey mixture over the peaches and gently toss the peaches until well coated.

Place a toasted slice of semolina bread in the center of each of 4 warmed plates. Divide the peaches equally onto each slice of toast using a slotted spoon. This will allow some syrup to remain in the bowl. Drizzle the remaining syrup over each plate and garnish with the remaining branches of lemon verbena.