baked peaches and rosemary - MY FRENCH COUNTRY HOME
  • peaches with rosemary and white wine
  • almond crumble
  • peaches with rosemary and wine
  • cherries in bowl

peaches with rosemary and wine

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.

peaches with rosemary and white wine

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.

almond crumble

Hope you’re having a lovely weekend, wherever you are and whatever the weather thank you for reading me

cherries in bowl


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