Rosé Peaches with Five Spice Honey & Brown Butter Oat Crumble

Recipes

Aug 5

Rosé all day indeed.

The perfect peach doesn’t need much, but I’ll wager that adding them to rose wine might change your mind. Summer desserts should be easy as pie—or in this case peaches. Macerated sliced peaches in rose, with a drizzle of my quick and delicious five spice honey, an oat crumble for crunch and a scoop of your favorite ice cream. It’s summer on a plate.

What’s best is everything is make ahead and the gelato is store-bought (you can of course make your own).

Find this recipe & article on The Purist.

Serves 4

INGREDIENTS

For the peaches
3-4 peaches, pitted and sliced
1 bottle of rosé wine (or enough to fully cover peach slices. Drink the rest!)
3 tbsp coconut sugar
1 tsp turmeric powder

For the crumble
1 cup old-fashioned oats
½ cup almond flour
½ cup rough chopped almonds
⅓ cup coconut sugar
7 tbsp unsalted butter
¼ tsp kosher salt

¼ cup honey
1 tsp five spice powder
Fleur de sel, for finishing

METHOD

In a medium bowl or container with lid, add peach slices, coconut sugar, turmeric and rosé. Cover bowl or container and let sit for 2-3 hours or overnight in the refrigerator.

Preheat oven to 350F.

In a small pot over medium high heat, melt butter until melted and color has turned a dark nutty brown, approximately 2-3 minutes. Set aside and let cool.

In a medium bowl, combine oats, almond flour, almonds, coconut sugar, cooled brown butter and salt and mix until thoroughly combined and moist. Pour mixture onto a parchment-lined sheet pan and pat into an approximately ½” thick layer and bake in oven for 35-40 minutes or until deep golden brown. Remove from oven and let cool.

For five spice honey, combine honey and five spice in a small bowl and stir to combine.

To assemble, add peaches with some of the liquid to a bowl, along with gelato. Drizzle with five spice honey and top with crumble. Finish with fleur de sel and serve immediately.

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