- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- 1 (750ml) bottle Rosé Wine
- 4 Yellow or White Peaches
- 1 Vanilla Pod, split lengthwise
- 1 sprig Fresh Rosemary
- 1/2 c. Sugar
- 2 large strips Lemon Zest
Peel peaches by briefly submerging them in boiling water and then immediately plunging them into an ice bath. Remove the skins, cut the peaches in half, and set them aside.
In a large saucepan, pour in wine and add vanilla, rosemary, sugar, and lemon zest. Heat on medium until sugar has dissolved, then add peaches. Cover with water and bring to a boil, then reduce heat and cook for about 15 minutes. Remove peaches and chill.
Continue reducing wine until forms a thick syrup; remove the lemon zest, rosemary sprig, and vanilla, then chill syrup. Serve peaches in a pool of wine syrup.