This dessert is about a slow effort as you can get, which is useful seeing as peak peach season tends to be the hottest, stickiest time of year, when exerting too much effort is never ideal. Though I’ll happily eat the stone fruit straight out of hand, I am all about a fast and fancy way to really show it off. Let peach wedges bathe in wine that’s been lightly sweetened with thyme-scented sugar and they become a bit like the fruit at the bottom of a pitcher of sangria—boozy and extra juicy. It’s a recipe that’s meant to work with your schedule. Let the peaches soak for as little as 2 hours, or up to a whole day, depending on how much time you have.
Rosé-Soaked Peaches [Vegan]
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon fresh thyme leaves
- 2 cups (480 ml) dry rose wine
- 4 (about 1 1/4 pounds, or 567 g,total) peaches, pitted and cut into 1/2 inch (1 cm) wedges
- Place the sugar and thyme leaves in a large bowl.
- Rub the thyme into the sugar to release its oils.
- Add the wine and stir until the sugar is dissolved.Add the peaches and gently toss.
- Cover and refrigerate for at least 2 hours and up to 24 hours.
- To serve, spoon the peaches into small glasses or bowls and drizzle with a few generous spoonfuls of the liquid from the bowl.
There's no need to use a fancy wine here. Just reach for something you like to drink.