This Recipe is part of the Mid-Summer Feast Early Harvest Menu
Donut peaches are one of the sweetest varieties, but because the white flesh clings stubbornly to the pit, they aren’t my first choice for baked goods. However, simmered whole in beautifully aromatic rosemary syrup, and given a balancing touch of acidity from blackberries, these peaches offer up one of the most elegant desserts you can serve. Do serve it with a knife so your guests can cut the fruit away from that obstinate pit, a spoon to savor the syrup, and perhaps some cookies to round it all off
Ingredients
2 cups dry white wine, such as Pinot Grigio
1/2 cup sugar
Six 2-inch-long rosemary sprigs
6 firm-ripe donut peaches, peeled
1 pint blackberries
Directions
1. Bring the wine, sugar, and rosemary to a boil in a large, deep skillet over high heat, stirring to dissolve the sugar. Add the peaches and reduce the heat to medium-low. Cover and simmer, turning the peaches over after 5 minutes, until the peaches are just tender when pierced with a sharp knife, about 10 minutes.
2. Using a slotted spoon, transfer the peaches to a 9 x 13-inch dish. Pour the syrup over the peaches. Let cool until tepid. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight. (The peaches can be refrigerated for up to 1 day ahead.)
3. To serve, transfer each peach to a bowl. Add equal amounts of berries to the bowls, and divide the syrup among the bowls. Serve chilled, with a spoon and a knife to cut the peach flesh away from the pit.
Serves 6
Excerpted from Summer Gatherings by Rick Rodgers. Copyright © 2008 by Rick Rodgers. Excerpted by permission of HarperCollins. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now.
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