1 bottle (750ml) Provencal dry rosé
3 fresh thyme sprigs, plus sprigs and/or leaves for garnish (optional)
Juice from 1/2 lemon
1/2 cup (4oz) sugar
8 white peaches, peeled, halved and pitted
In a large saucepan, combine the rose, thyme sprigs, lemon juice, and sugar. Bring to a boil over medium-high heat, and stir until the sugar dissolves. Add the peach halves and immerse them in the liquid. Reduce the heat to a gentle simmer and cook until the peaches are tender, about 10 minutes. Remove from heat and let the peaches cool in the syrup. Refrigerate until ready to serve.
Arrange the peach halves on small plates or in bowls. Drizzle with a little syrup, garnish with thyme, if you like, and serve.
Recipe from Williams-Sonoma’s Desserts of the Day cookbook by Kim Laidlaw