Recipe 24 of 30
It's blisteringly hot here in France and there's nothing better than a chilled dessert. As a child living on the cote d'azur, I loved nothing more than white peaches, different to yellow peaches, more fragant and sweet. I just love these peaches.
I poached these earlier in the day and chilled them for an evening meal.
Quite simply, you'll need:
4 white peaches
3/4 rose wine
4 tablespoons caster sugar
1 vanilla pod or 1 tablespoon vanilla sugar.
Slice and halve the peaches.
In a saucepan heat the sugar, vanilla and rose wine with the peaches.
Bring to the boil and cook the peaches for 10 minutes. Then drain the peaches and reduce the liquid for a further 10 minutes.
Let the liquid cool and then add the peaches until ready to serve.
Serve chilled with the rose syrup. Voila!