This simple but delicious dessert makes the most of fresh summer flavours by poaching ripe yellow-fleshed peaches in rosé wine. It’s quick enough to make for the family as a midweek pud, but impressive enough to serve to guests after Sunday lunch too. Plus, there’s only 2g of fat per serving, so you can enjoy this tasty dish guilt-free!
- 150ml rosé wine
- 150g golden caster sugar
- Parings and juice of 1 lemon
- 1 vanilla pod, split
- 4 ripe yellow-fleshed peaches
- Greek yogurt, to serve
- About 15g pistachios, chopped
Pour the wine and 300ml water into a small pan, then add the sugar, lemon parings and vanilla pod. Simmer gently until the sugar dissolves.
Carefully add the peaches and poach them gently for 7-10 mins, until tender when pierced with a sharp knife.
Take the peaches out of the syrup with a slotted spoon and when cool enough to handle, peel away the skin. Put the peaches back in the poaching liquid and leave to cool completely. Chill.
Serve the peaches in their syrup as it is, or boil the syrup to thicken and reduce it to about 150ml, adding the lemon juice, to taste. Leave to cool. Put the fruit in a puddle of syrupy sauce with a spoonful of thick Greek yogurt and a sprinkling of chopped pistachios.
This recipe is best made the day before serving and chilled overnight. Instead of rosé, you could use a white dessert wine such as Muscat de Beaumes de Venise.