This is one of my favorite desserts to make; it’s so fun to cook and serve. The sauce becomes incredibly aromatic as it cooks down. As simple, yet exotic desserts go, it’s a perfect way to top off a meal with flair. I usually poach peaches or pears in wine, but the rosemary in this recipe does something magical with the peach, I didn’t want to hide it behind the wine.
2 pounds firm, ripe peaches
½ cup sugar
¼ cup water
2 tablespoons honey
2 strips lemon rind
2 tablespoon lemon juice
2 sprigs fresh rosemary
Cut unpeeled peaches into 1-inch slices and sprinkle with 1 tablespoon of lemon juice.
In a large saucepan, heat sugar, water, honey and remaining lemon juice over low-medium heat. Simmer until sugar dissolves completely. Add rosemary sprigs and lemon rinds and continue to simmer for 5-7 minutes, sauce will thicken. Add peach slices and cook until just tender, no more than 5 minutes.
Remove from heat and discard rosemary and lemon pieces. Serve peaches slices over vanilla ice cream or yogurt and drizzle with sauce.