This dessert recipe takes a little longer than most on this blog and involves stove top cooking. It’s worth the effort, though. I used Rose Champagne, which was amazing.
- 2/3 cup sugar
- 2 cups Champagne (Rose is preferred)
- 1 cup water
- 2-3 strips lemon peel
- 2 tablespoons fresh lemon juice
- 1 cinnamon stick
- 3 peaches, peeled and sliced thick
- 1 pint fresh raspberries
Combine Sugar through cinnamon stick in a large saucepan over medium heat and simmer, stirring often, 6 minutes or until sugar dissolves. Add peaches, bring back to a simmer and remove from heat. Let stand 30 minutes or until cool.
Using a slotted spoon, transfer peaches to a bowl.
Cook remaining syrup for 8-10 minutes or until thickened. Cool and strain. Pour over peaches. Cool peaches in refrigerator at least 30 minutes. Add raspberries just before serving.
Credit: This recipe is adapted from an original I tore out of Country Living magazine back in June of 2006. It called for white peaches. I used yellow farmer’s market peaches instead, since that’s what is in season around here.