Pêches au vin au romarin

Peaches poached in wine and rosemary

This light, summery dessert may be made in advance — the flavors will only intensify. Preparation is quick. The peaches are slipped out of their skins, then sliced and poached with rosemary in a syrup made with dry rosé. Freshly ground black pepper adds bite.

For best results, choose peaches that are ripe but still a bit firm, and be sure to have a branch of fresh rosemary on hand. The quantities below will serve 2 people.

2 peaches
2 tbsp. sugar
1/4 cup (60 ml) water
1/2 cup (120 ml) dry rosé
1 branch fresh rosemary
freshly ground black pepper

Bring a pot of water to a boil. Immerse the peaches for 30 seconds. Drain and allow to cool enough for easy handling. Slip the peaches out of their skins.

Slice the peaches. Set aside.

Combine the sugar and 1/4 cup (60 ml) water in a saucepan. Bring to a boil. Add the rosé, the rosemary branch and the peach slices. Simmer for 5 minutes. Remove from heat. Grind on some black pepper — not too much.

Transfer the peaches, syrup and rosemary branch to a bowl. Allow to cool, then refrigerate, covered, for at least half an hour.

Remove from fridge shortly before serving. Spoon into individual bowls. Decorate with a rosemary sprig or a couple of basil leaves. Serves 2.

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