Name: Peaches in rosé wine recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 150ml rosé wine; 150g golden caster sugar; Parings and juice of 1 lemon; 1 vanilla pod, split; 4 ripe yellow-fleshed peaches; Greek yogurt, to serve; About 15g pistachios, chopped

By GoodtoKnow

published 17 August 2014

in Recipes

This simple but delicious dessert makes the most of fresh summer flavours by poaching ripe yellow-fleshed peaches in rosé wine. It's quick enough to make for the family as a midweek pud, but impressive enough to serve to guests after Sunday lunch too. Plus, there's only 2g of fat per serving, so you can enjoy this tasty dish guilt-free!

Ingredients

150ml rosé wine
150g golden caster sugar
Parings and juice of 1 lemon
1 vanilla pod, split
4 ripe yellow-fleshed peaches
Greek yogurt, to serve
About 15g pistachios, chopped

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Method

Pour the wine and 300ml water into a small pan, then add the sugar, lemon parings and vanilla pod. Simmer gently until the sugar dissolves.
Carefully add the peaches and poach them gently for 7-10 mins, until tender when pierced with a sharp knife.
Take the peaches out of the syrup with a slotted spoon and when cool enough to handle, peel away the skin. Put the peaches back in the poaching liquid and leave to cool completely. Chill.
Serve the peaches in their syrup as it is, or boil the syrup to thicken and reduce it to about 150ml, adding the lemon juice, to taste. Leave to cool. Put the fruit in a puddle of syrupy sauce with a spoonful of thick Greek yogurt and a sprinkling of chopped pistachios.

Top Tip for making Peaches in rosé wine

This recipe is best made the day before serving and chilled overnight. Instead of rosé, you could use a white dessert wine such as Muscat de Beaumes de Venise.

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