PEACH ROSES RECIPES

Steps:

• Scrape vanilla bean seeds into a large pot or Dutch oven; add pod to pot. Stir in rosé, and bring to a boil over medium-high. Cook until reduced by half, 5 to 7 minutes.
• Stir peaches and sugar into rosé mixture. Return to a boil over medium-high. Boil, stirring often, 5 minutes. Reduce heat to medium-low, and cook, stirring often, until thickened, 25 to 30 minutes. Remove jam from heat. Remove and discard vanilla bean pod, and let cool 30 minutes. Stir in orange zest. Transfer to a container with an airtight lid, and refrigerate 4 to 8 hours before using.

Steps:

• In a blender, combine peaches, lemon juice, and sugar. Pulse until smooth and no large chunks remain. You should end up with approximately 2 1/2 to 2 3/4 cup of peach puree.Add rosé and blend until smooth.Pour into pop molds, leaving about 1/2-inch of free space at the top for expansion. Freeze for 1 hour (set a timer so you don’t forget).After 1 hour, pop should be thickened and slightly slushy, but not completely frozen. At this point you can place a slice or two of peach down into the pop, positioning it against the side and towards the bottom with a stick. Insert sticks; the liquid should be thick enough the sticks should stay in position on their own.Freeze overnight until solid.Run molds under warm water until pops slide free. Arrange on a parchment-lined baking sheet, or wrap pops individually in parchment or waxed paper and place in a zip-top bag for frost-free storage.