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Yield: 6 Servings
Ingredients:
1 750 ml Sangiovese or other dry red wine
2 sprigs fresh rosemary
1/2 vanilla bean, split lengthwise and scraped (beans reserved)
1/3 cup sugar
6 large ripe peaches, halved and pits removed
Method:
Preheat a grill to medium high.
Place the peaches skin-side down onto the grill and cook until lightly charred, 5-7 minutes, depending on the grill. Turn peaches over and continue to grill for and additional 2 minutes.
Combine wine, rosemary, vanilla bean and seeds and sugar in a 2 quart saucepan and bring to a boil. Continue to cook for about 10 minutes, until slightly reduced and the flavors combine.
Transfer the peaches to saucepan and continue to simmer for 5 minutes. Let Peaches cool in wine syrup.
Serve in a bowl with strained syrup and ice cream.
This recipe was featured on the Family Meal Plans Episode of Emeril Green.
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