ROSE' ISN'T JUST FOR DRINKING
Delicious food during the summer shouldn't require a lot of ingredients. So in hot weather, I'll take a simple in-season fruit like a peach, poach it in some rosé, and maybe grill it, then top it with two large scoops of premium vanilla ice cream.
Recipe take from: The Real Taste of Spain: Recipes inspired by the markets of Spain, by Jenny Chandler
6 ripe peaches
1 bottle rosé wine
5 tbsp caster sugar
1 vanilla pod, split in half lengthways
2 large peelings of lemon zest
Start by skinning the peaches by slicing a shallow cross at the bottom end of each peach. If they are truly ripe, you can cover them with boiling water for about 30 seconds. The skin should slip off easily rather like a tomato skin. Firmer fruit will need to be simmered for three to four minutes until the skins slide off.
Halve the peaches and carefully remove the stones.
Pour the wine into a large pan that will accommodate all your peaches and add the sugar, vanilla pod and lemon zest. Add the peaches together with just enough water to cover them and bring to the boil. Reduce the heat and simmer for about 15 minutes. Remove the peaches from the wine syrup and set aside.
Now boil the wine syrup until it reduces to a thick, sticky syrup. Remove the vanilla pod and lemon zest. Serve the peaches covered in the fabulously aromatic syrup and vanilla ice cream preferably Haagen-Dazs.