baked peaches and rosemary

by Sharon Santoni

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


Bonnie Gutierrez June 10, 2017 - 10:42 pm

Sometimes the simplest things are best!

MARLA June 10, 2017 - 10:44 pm

Oh wow!!! How to make the almond crumble unless I missed a post! AND YOU ARE WELCOME for reading you… pleasure!!! always

Sharon Santoni June 11, 2017 - 9:06 pm

Hi Marla

The almond crumble is made with equal quantities of ground almonds, flour, polenta, butter and then half as much sugar. Rub together until the texture of breadcrumbs then bake in an oven on a flat baking sheet for about 30 minutes.
Leave to cool and then serve from a bowl and sprinkle as required
🙂 x

Vicky from Athens June 10, 2017 - 10:46 pm

Can’t wait to try this!! Our peaches are coming in now and will be all summer . . . I can see this becoming my “go to” dessert. I’ll be giving it a try tomorrow night- thanks so much for sharing!
P.S. You may not know but Georgia is Peach State.

Sharon Santoni June 11, 2017 - 9:08 pm

Vicky, I have the most amazing memories of peaches in Georgia. In fact it was last June when I met you, driving back from North Carolina to Atlanta we stopped at a farm shop and had the best peach ice cream I have ever tasted! 🙂

Hope you are keeping well


DeAnna June 11, 2017 - 12:35 am

Looks delicious! I really enjoy deserts like this. Just a few, but really good ingredients. Thank you Sharon!

DeAnna June 11, 2017 - 12:38 am


Colleen Taylor June 11, 2017 - 12:39 am

You’ve made me so hungry now Sharon! This looks wonderful.I lost my peach tree last year & I do miss those fresh peaches this time of year. Simple but wonderful.

Deborah Davis June 11, 2017 - 1:16 am

Yes please I would love the apple crumble recipe too!

Tammy June 11, 2017 - 1:40 am

I have been picking wild black raspberries. I will have to try this recipe when I have peaches.

Dottie Monta June 11, 2017 - 5:10 am

White-flesh peaches have just arrived! Can’t imagine how delicious they will be done up like this. No one will decline this beautiful dessert out on the terrace! Thank you as ever, Sharon!

Bobbi Shaw June 11, 2017 - 5:38 am

Sounds and looks delicious, Sharon! Thanks so much for a fabulous & easy dessert, although you’d have my heart if you gave up your recipe for the almond crumble!

Hazel lavelle June 11, 2017 - 12:19 pm

Yummy mmmm I going to try this peach of a dessert ! Thanks Sharon all ways look forward to your blog . Love from sunny Manchester uk
Hazel xx

KW June 11, 2017 - 1:27 pm

And, how wonderful your home must smell while baking this summer treat! Can’t wait to try it.

Taste of France June 11, 2017 - 1:28 pm

That sounds delicious–a variation on the classic French technique of poaching fruit in wine. Doing it in the oven is a great way to keep it at a low simmer–mijoter–I do the same for dishes like boeuf bourguignon.

Pamela June 11, 2017 - 9:00 pm

This recipe sounds yummy. Thank you for sharing!! Will be giving this a try as I love warm peaches.

Jayne June 14, 2017 - 1:13 am

Peaches are just delicious right NOW in Savannah. They say SC has good peaches too, but I always look for the label to say Lane Orchards – I dont even know where that farm is but they are the most reliably FABULOUS with juice and sweetness without a pucker. My rosemary needs a little trim – thank you for the great idea!

Clavelle June 15, 2017 - 10:06 pm

Bonjour Sharon!
I made this also with my “first pick” peaches! I didn’t think the peaches were doing well this year, but I picked anyway and voila! My oh my! Your recipe was fabulous! I did add a pinch of cinnamon. Did you use a white wine or a rose?

Millie June 21, 2017 - 12:42 pm

Absolutely scrumptious. But can you please define a ‘slug’ of sugar?! xx


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