Pêches au Vin Rosé
Poached peaches in rosé wine with vanilla, lemon, and mint – a light and elegant Provençal summer dessert.
🍽️ Servings: 4
⏱️ Total Time: 30 minutes active + 3 hours chilling
🧊 Best served: Very cold
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Ingredients
• 4 ripe but firm peaches (white or yellow)
• 1 bottle dry rosé wine (750 ml)
• 100–120 g sugar (adjust to taste)
• 1 vanilla bean, split (or 1 tsp vanilla extract)
• 1 strip organic lemon zest
• A few fresh mint leaves
• Cherries (halved) for garnish
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Instructions
1. Blanch & Peel the Peaches (10 min)
• Bring a pot of water to a boil.
• Score a small “x” at the base of each peach.
• Blanch peaches for 30–45 seconds, then transfer to a bowl of ice water.
• Once cool, peel off the skins.
2. Prepare the Poaching Liquid (5 min)
• In a saucepan, combine rosé wine, sugar, vanilla bean (or extract), lemon zest, and optional spices.
• Bring to a gentle simmer, stirring to dissolve the sugar.
3. Poach the Peaches (15 min)
• Gently lower the peeled peaches into the liquid.
• Simmer on low heat for 10–15 minutes, turning occasionally, until tender but not falling apart.
4. Cool & Chill (min. 3 hours)
• Transfer peaches to a shallow serving dish.
• Boil the poaching liquid 5–10 more minutes to reduce slightly. Strain and pour over the peaches.
• Add fresh mint. Cool to room temperature, then refrigerate for at least 3 hours.
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To Serve
• Serve chilled, halved or whole, with syrup spooned over.
• Garnish with fresh mint.
• Optional: Serve with vanilla ice cream, whipped cream, or buttery almond biscuits.
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🍷 Tip: Use a light, dry Provençal rosé for the most authentic flavor. Avoid very fruity or sweet styles. The bottle I used from Domaine Sainte Philomène in the heart of Provence is a perfect choice.
