Summer is with us and tis the season for last minute invitations to dinner, and easy to prepare food. This evening is just such a moment. Friends invited late afternoon, stuffed vegetables, meat on the grill and rosé wine in the evening sunshine.
We have the first peaches in season now, and I baked them with rosemary while laying the table. Nothing could be easier. Wash the peaches and pop them into a deep baking dish, or if you prefer a wide shallow pan.
Cover with white wine (I used a whole bottle) and a generous slug of sugar. Add two or three sprigs of fresh rosemary and bake or simmer until the peaches are soft and well cooked, but not falling apart. I should say that a friend of mine makes this same recipe with basil instead of rosemary, and it is every bit as good.
At this point I remove the peaches from the pan, add a little more sugar to the juices which have turned pink, and simmer for about 15 minutes more until the sauce has reduced a little. (You may want to check the sweetness of the sauce, which depends on the peaches and the wine you used)
I love to serve this with fresh ricotta flavoured with a little vanilla, or as this evening with nougat ice cream and an almond crumble to sprinkle over.
Hope you’re having a lovely weekend, wherever you are and whatever the weather thank you for reading me