Ingredients
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8 cling Peach
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1 × 750 ml bottle Rose Wine
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100 g Caster Sugar
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1 Vanilla Pod
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a few Rose Petal
Directions
Steps
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1
Done
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Place the peaches, rosé wine, castor sugar and vanilla pod in a large saucepan and cover the liquid with baking paper. Bring the poaching liquid to a gentle simmer, and poach the peaches for 15–20 minutes or until they are soft and poached through (they are poached through when they are easily pierced with a knife). |
|
2
Done
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Remove from the stove and set aside to cool. When completely cooled, remove the peaches from the poaching liquid and carefully remove the skins. Place the peaches into a large bowl and cover with the poaching liquid and rose petals. For the best taste and colour, refrigerate, covered, overnight. |
