Rosemary Roasted Peaches

Prep Time30 mins
Active Time50 mins
Course: Dessert


  • 2 cups Somerset Ridge Traminette Wine
  • 2 tbsp honey
  • 1 cup water
  • 1/4 cup sugar
  • 1 rosemary sprig
  • 4 large ripe but firm peaches


  • In a large saucepan, combine the Traminette wine, honey, water and sugar and bring to a boil.
  • Boil until reduced by half, about 30 minutes.
  • Add the rosemary sprig and let stand for 10 minutes; discard the rosemary.
  • Preheat the oven to 350°.
  • Arrange the peaches in an 8-by-11-inch baking dish.
  • Pour the rosemary syrup on top and roast the peaches until tender, 40 minutes, basting and turning the peaches occasionally.
  • Serve with vanilla ice cream.