Peaches in Rosé

by Lindsay Radcliffe

Peaches in rosé makes for a light and refreshing end to a lazy summer meal, when it’s far too hot to spend hours labouring over dessert. This simple recipe can be thrown together in a matter of moments and left to steep in the fridge so that the juicy peaches soak up the sugar and wine. Perfect with just a dollop of thick Greek yoghurt or even a scoop or two of ice cream, this easy treat will become a stalwart of your summer repertoire.

Ingredients (serves 6):

  • 800ml Mirabeau Pure Rosé
  • 6 juicy peaches, de-stoned and cut into eighths
  • 2 tbsp caster sugar
  • 1 tbsp lemon juice

Method:

Place the peaches in a jug or bowl, pour over the sugar and lemon juice and give it a stir. Leave to macerate for ten minutes. Pour over the Pure rosé making sure all the peach is submerged. Leave in the fridge for a few hours to let the fruit steep in the wine. Serve with Greek yoghurt or ice cream.

Bon Appétit !

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