Juicy, bright yellow peaches are delicious, but they are even better in this easy fresh peach dessert recipe, Rosé Poached Peaches with Zabaglione, that makes the perfect cold peach dessert. Perfect for warm weather entertaining, these dessert recipes with fresh peaches give you a dish that will definitely impress.
You’ll find fresh peaches in the shops from October to April. Pick peaches that are smooth, with unblemished skin and handle them carefully. When you buy them, the flesh is normally firm, but as it ripens the flesh becomes softer and juicier.
Read on for
- How to pick the best fresh peaches
- How to store peaches
- Rosé Poached Peaches with Zabaglione recipe
How to pick the best fresh peaches
- Buy local!
Visit a fruit growing area and stock up from roadside stalls or try a farmers market. The best peaches are picked ripe so talk to the farmer about his fruit.
When someone offers you a sample of their peach they are proud of the flavour. Try it and buy it.
- Fragrance or colour?
While a good peachy aroma is a great sign, the colour is more important. Is it vibrant? Avoid peaches with green tones as these ones were picked too early.
- Do you squeeze?
It’s important not to damage fruit that you are not taking home, so use your squeeze with discretion. Gently press the top of the peach, where the stem is, and if it gives it is ready to eat.
- Should they all be ripe?
Unless you want to eat them all straight away, buy your peaches in degrees of ripeness so you can eat them over a few days.
How to store peaches
When you get your beauties home to make your fresh peach dessert recipes, store them flat at room temperature according to ripeness (grower’s tip).
Got too many to eat? You can store peaches in the fridge but eat them before the skins get wrinkly as this means they are drying out.
developed by cook, food stylist and Great Australian Bake Off winner Sian Redgrave for Cellarmasters.
Rosé Poached Peaches with Zabaglione
I like this simple cold peach dessert recipe by Sian Redgrave for Cellarmasters as it highlights the flavour of the peaches, sweetens up any that need it.
You do need to make the zabaglione close to serving as it doesn’t keep well.
- 4 ripe peaches
- 1 bottle dry Rosé wine like Force of Nature Organic Rosé
- 3/4 cup caster sugar
- One vanilla pod, split in half
- Zest of one orange, in strips (use a vegetable peeler)
For the Zabaglione
- 4 egg yolks
- 100g caster sugar
- 1/2 cup marsala
- 1/2 cup dry Rosé wine like Force of Nature Organic Rosé
- Place a large pot of water on to boil. Once boiling, submerge the peaches and allow to cook for 3 minutes. Remove from the pot and use a small paring knife to take off the skins (this should happen easily if the peaches are ripe). Cut the peaches in half and remove the stones.
- Combine the rose, sugar, vanilla and orange zest, along with a cup of water in a medium saucepan. Bring to the boil and then add the peaches. Reduce to a simmer and cook for 15 minutes. Turn off the heat and allow the peaches to cool in the syrup.
- For the zabaglione, whisk all ingredients together in a pyrex bowl. Place the bowl over a saucepan of simmering water and whisk continuously for 10 minutes until thick and soft peaks have formed.
- Serve peach slices in glasses with zabaglione spooned over the top. Enjoy with a glass of the Rosé!
To shop the Force of Nature Organic Rosé for $15, head to Cellarmasters
Disclaimer: This cold peach dessert recipe was supplied by Cellarmasters.