The sweetness of white peaches at their peak and the pure pink fizz of this dessert really encapsulate late summer eating at its best. The peaches are delightful on their own or with a dollop of crème fraîche.
Ingredients 7
500 ml sparkling rosé
115 g caster sugar (superfine sugar)
1 tbsp rosewater
1 tbsp vanilla bean paste
6 white peach, see my tips below
To Serve
rose petals, organic
3 tbsp freeze-dried raspberries, roughly crushed
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 3
Combine the , , and in the bowl of your slow cooker. Set to the sauté function and cook for 10 minutes, stirring to dissolve the sugar.
Turn the heat to low, add the and close the lid. Cook for 2½ hours. Allow to cool completely in the syrup.
Gently remove the and place in a large serving dish. Pour over the syrup, then scatter over the rose petals and the freeze-dried to serve.
Katrina Meynink's tips
You can, of course, cut the peaches in half and remove the stones, but I like throwing the whole lot in for a more low-maintenance approach. The stones are so easily removed once the peaches have slow-cooked, and it stops the fruit from losing its shape as it cooks.
