Roasted Peach Melbawith Riesling Syrup

Recipe

INGREDIENTS

2 large slightly under-ripe peaches, halved, pitted and cut into eighths
1 cup Riesling
1 cup peach nectar
2 tablespoons sugar
1 vanilla bean, split and seeds scraped
Raspberry sorbet
Fresh raspberries, for garnish
Fresh mint sprigs, for garnish

INSTRUCTIONS

Preheat oven to 350 degrees F.

Combine place the peaches in a 8-inch baking dish, add the wine, nectar, sugar and vanilla bean and seeds and toss to combine. Roast the peaches in the oven, stirring once, until slightly softened and caramelized, 20 to 30 minutes. Remove from the oven and let cool slightly.

Put a scoop of the sorbet into 4 small dessert bowls, top with some of the peaches and drizzle with some of the Riesling syrup from the baking dish. Garnish with raspberries and fresh mint sprig.