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Sugared Peaches with Sparkling Rosé

There are no measurements to this recipe as the amount is determined by preference and how many will be served. I typically use 1 1/2 teaspoons of sugar for 2 medium-sized peaches. Fresh raspberries are a nice addition to this recipe. If serving during the fall, winter or spring thawed frozen peaches will also work. There are two ways to peel peaches. If the peach is ripe enough the skin should easily peel off with your hands. If the peaches prove difficult to peel, blanch the peaches in boiling water for 1 minute. Remove the peaches from the water, let cool and then peel off the skins.


  • peaches, peeled and sliced
  • sugar
  • sparkling rosé wine, chilled
  • fresh mint, or basil


  • Place the peach slices into a bowl. Top with sugar, to taste. Stir to coat and place into the fridge to chill. 30 minutes before service, pour the sparkling rosé over the peaches until barely covered. Place back into the fridge and let sit for 30 minutes.
  • Remove the peaches and serve in small bowls or coups. Top with your favorite torn green herb, like mint or basil.