With ripe peaches and rosé wine, this delicious dessert is packed full of summer flavours. Served with Mascarpone Cream, this recipe is super simple to make but also a real crowd pleaser making it the perfect end to a summer dinner party.
Plus, if there are any peaches left they’re delicious served with Greek yoghurt for breakfast and any leftover syrup is great poured over vanilla ice cream as a mid-week family pudding.
Cooking time: approx. 1 hour
1 bottle rosé wine
1 tsp cinnamon
500g caster sugar
8 ripe peaches
Chopped pistachios or chopped fresh mint, to serve.
120g whipping cream, cold straight out of the fridge
30g icing sugar, sifted
120g mascarpone, room temperature
1/2 tsp vanilla essence
1. Add everything to the pan, including the peaches.
2. Cook until the skins of the peaches come off easily.
3. Remove the skins and cook for a little longer until the peaches are soft.
4. Remove the peaches from the pan and continue to cook until the juice forms a syrup.
5. While the rosé syrup is reducing, make the Mascarpone Cream. Begin by draining the mascarpone for about 15 minutes to remove any excess liquid.
6. In a medium bowl beat the cream and icing sugar until thick peaks appear (very thick).
7. In a different medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
8. Add the whipped cream and icing sugar mixture to the mascarpone mixture and whisk strongly until smooth. Don't over mix.
9. To serve, pour the syrup over the peaches and serve with the Mascarpone Cream and chopped pistachios or fresh mint.