Rosé Peaches with Lavender

The month of June for me has been a lot about Rosé wine and peaches.  Rosé wine has been the focus of #Winestudio for the entire month of June.  Thanks to #winestudio, I tasted Rosé wines from Languedoc France, Northern Spain, Mendocino and Napa Valley, California. (Watch for my post review of all those amazing and uniquely different Rosés).  And then there is the bounty of Georgia peaches, I just can not get enough of them.  Paging through cookbooks in my spare time, I came upon this great little idea in “Family Table” by Michael Romano and Karen Stabiner called “Drunken Peaches.”  You may be asking, how do peaches get drunk?  Well, in this case, Rosé wine!  I took “Drunken Peaches” to be an easy summer dessert, maybe paired with panna cotta – trust me it is delicious!  But this also sounds like a summer version of a sangría – that works too!

I did put a few twists on “Drunken Peaches” starting with the name, “Rosé Peaches with Lavender.” (We still know those peaches are drunk). I have a mini lavender field and the lavender has been in bloom all month.  I used fresh lavender instead of vanilla beans, added some fresh mint and raspberries.  Rosé Peaches with Lavender are sure to become a summer classic in your home.

Rosé Peaches with Lavender

Print Recipe

An easy casual summer dessert or sangría for the peak of Rosé and Peach season 

Course Dessert

Servings 6

Author adapted from "Family Table" by Michael Romano & Karen Stabiner

Ingredients

• 6 medium perfectly ripe peaches (cut into wedges and then into bite size) pieces
• 1 cup superfine sugar
• 1/4 cup freshly squeezed lemon juice
• 8 medium fresh lavender flower blooms (don't use dried lavender, the flavor will be too strong) You can substitute a split vanilla bean
• 1 pint fresh raspberries
• 1 small bunch mint for garnish
• 1 750 ml bottle Rosé wine

Notes

1.  In a large bowl, combine peaches, sugar and lemon juice.  Stir gently to mix.  Pour the Rosé wine over the mixture.  Gently stir in the raspberries and lavender.  Let sit for 30 minutes or refrigerate for 4-6 hours before serving.  Serve in coupe Champagne glasses and garnish with mint.