Grilled Peach & Rosemary Prosecco

Peach & Rosemary Prosecco

Dear Peaches,

Please don’t leave. I know my pinterest feed has been hit by a tidal wave of pumpkin this, and pumpkin that, and the whole internet is a’buzz with this collective push for summer to be over and fall to be here, but really? It’s only August. And just last week, I found myself stopped at a roadside stand, pressing your blushing, sun-kissed skin to my nose and inhaling big, deep breaths of your sweet perfume.

Before the leaves start to turn, and the nights get cool, and the people start singing the praises of Starbuck’s Pumpkin Spice Latte — be a peach, and stay summer just a little longer. Okay?

Peach & Rosemary Prosecco

I’ve talked about this a little bit before, but spending the first couple months of the season in the hospital, while my dad recovered from a head trauma, has made it very hard for me to come to terms with the date on the calendar. Of course, I don’t regret being there by his side, but it has made me especially careful not to get ahead of myself now that things have returned (mostly) to normal. I want to enjoy every moment, and every peach, summer has left to offer, and not rush for it to be over.

My dad’s injury put a hold on not just his life, but mine. One moment I was going along at a good pace, then everything came to a sudden halt. It’s taken me almost as long to recover from all the stress and sleep deprivation as it’s taken him to heal, and now that I’m starting to get back up to speed, I don’t want to race. I want to slow down, and appreciate things. Like sweet peaches, and the woodsy scent that rosemary leaves on my fingers after I pull the leaves from the branch.

Peach & Rosemary Prosecco
rosemary simple syrup, 72 dpi-1

To bring out even more of their natural sweetness, I grilled my peaches. (Also, because I finally own a grill and peaches are the perfect excuse to use it.) You could also roast them in the oven, or, if they are very ripe and juicy, leave them just as they are.

The rosemary simple syrup is exactly that — simply. Also, divine. Since using up my peaches, I’ve been adding it to juice, ginger ale, sparkling water, and even mixing a little into vanilla ice cream for a (surprisingly delicious) change of pace. Oh, and it makes a fantastic addition to a classic gin and tonic.

I really want you to make this syrup, just so we can chat about all the awesome ways to use it. I want to know what you find to add it to, because as far as I can tell, rosemary makes everything better.

Peach & Rosemary Prosecco

Grilled Peach & Rosemary Prosecco
Serves: 2
For the Cocktails
  • 2 peaches
  • 2-3 oz. rosemary simple syrup (recipe below)
  • Prosecco
  • Crushed ice
  • Sprig of rosemary, for garnish
Rosemary Simple Syrup
  • 1 cup water
  • 1 cup sugar
  • 2-3 sprigs fresh rosemary
For the rosemary simple syrup:
  1. In a small saucepan, stir together the sugar and water. Add the rosemary, and place over medium heat. Cook for 5-7 minutes, stirring occasionally, or until the sugar is completely dissolved and the syrup has as strong a rosemary flavor as you like (the longer it steeps, the stronger the flavor will get).
  2. Remove the sprigs of rosemary, and let the syrup cool. Pour into a clean, tightly lidded jar, and store in the fridge for up to a couple of weeks.
For the peaches:
  1. Preheat your grill to a medium temperature. Turn off the burner(s) on one side of the grill, or push the charcoal to only one side of the grate so that one side of the grill is hotter than the other.
  2. Cut the peaches in half and remove the pits. Lightly brush the cut side with a little oil to prevent stickage (I like coconut oil, but any neutral, high-heat oil will work), and place cut-side-down over the hottest side of the grill. Let cook for just a few minutes, or until lightly charred. Flip the peaches over, and move them to the cooler side of the grill. Close the lid, and let them roast for 3-5 minutes more, or until the fruit is softened and juices begin bubbling at the surface.
  3. Add the grilled peaches to your blender or food processor, and puree until smooth. Strain the peach nectar through a fine mesh sieve, and refrigerate until completely chilled. You should have about ¾ cup.
For the cocktail:
  1. Once the peach nectar has cooled, add 2-3 oz. of rosemary simple syrup, to taste (the amount will depend on how strong your syrup is, and how sweet your peaches are).
  2. Add about ½ cup of the peach and rosemary mixture to a tall glass with ice (for two large cocktails), or about ¼ cup to a not-so-tall glass (for four small cocktails) and top each glass with prosecco. Garnish with a sprig of rosemary, and serve.
Makes 2 large cocktails, or 4 small
Makes about 1½ cups of rosemary syrup

I grilled my peaches to bring out even more of their natural sweetness, but you could just as easily roast them in the oven (350 degrees F., until soft and oozing with bubbly juices). Or, if they are very, very ripe, leave them just as they are.

To make this drink into a sippable soda, suitable for the whole family, swap the prosecco for ginger ale, or sparkling water.



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7 Responses to Grilled Peach & Rosemary Prosecco

  1. movita beaucoup August 23, 2014 at 7:43 am #

    When someone I know is sick or suffering? Game over. There is nothing else. But when they get better? Well, treats like this are most definitely in order. Your photos have captured the colour of the peaches perfectly! Now I’m thirsty…

    • Willow August 25, 2014 at 10:37 am #

      Yeah, I’m the same way. I was quite literally in the hospital 24-7 for the first two weeks, and then more than 40 hours a week for almost a month after that. I told the nurses there, eventually I would either become a nurse or a patient, and I wasn’t sure which. Glad that’s over, and glad I can still get a taste of peaches before their gone. :)

  2. DessertForTwo August 25, 2014 at 12:40 pm #

    Oh, Willow. I had no idea about your dad. I’m sorry to hear it, but I’m glad to hear he’s on the mend (and you too!)

    I’m so anti pumpkin right now. Don’t even get me started, haha!

    Thanks for the kind comment on my site today :)


    • Willow August 31, 2014 at 9:41 pm #

      Thanks — he’s doing much better, now. It’s such a relief to be able to say things are finally getting back to normal. :)

  3. shannon September 4, 2014 at 8:02 am #

    i wonder if there’s a petition all of us can sign about the peaches staying around? because i would sign it: i’ve always thought that peaches would be at the top of my list of Things Which Should Be Available (And Delicious) Year Round. Because, PEACHES. I feel your pain, but what a great way to use them! As always, needing to set aside time to make this drink. And then sit outside…you want to come over? :)

    I know we talked about this “offline,” but i know it was really hard with all your dad went through this summer, and i’m happy – super happy – to hear he’s doing better.

    • Willow September 10, 2014 at 10:34 am #

      Absolutely, I want to come over! And thanks, it was definitely rough, but glad things are getting back to normal again. :)


  1. Friday Favorites | A Tasty Life - September 26, 2014

    […] Sip:  Grilled Peach and Rosemary Prosecco.  I am crossing my fingers I can still find a good, ripe peach […]

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