This recipe reads like a list of all the best things in life: there are peaches, rosé, vanilla bean, and of course, sugar. You’ll start by making a syrup with the rosé and sugar, plus vanilla and anise for aromatic floral notes. Then pour this over cut peaches and let them soak up the delicious flavors. Finally, serve the peaches over vanilla ice cream, with extra syrup drizzled overtop. These would make a great hostess gift. Pack the peaches into a pretty, heat-proof jar and pour the syrup overtop. Got extra syrup? Shake it up with vodka or rum and ice for an easy cocktail.
8 firm ripe peaches, apricots, or nec- tarines (about 3½ lb.), halved and pitted
1 (750-ml) bottle dry rosé
1 cup sugar
1 vanilla bean, split lengthwise
3 whole star anise (optional)
Vanilla ice cream, for serving
Sat fat 0.04g
How to Make It
Arrange peaches in a 13- by-9-inch baking dish. Combine rosé and sugar in a medium pot. Scrape seeds from vanilla bean and add seeds, bean, and star anise to pot. Simmer, stirring occasionally, until sugar is dissolved, 5 to 7 minutes. Pour rosé syrup over fruit and let macerate, uncovered, at room temperature for 2 hours or refrigerate overnight.
Serve peaches with ice cream, with rosé syrup spooned over top.
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