Boozy fruit and vanilla ice cream is a match made in heaven; take it from me. I won't swear that it's noted in religious texts, but I won't deny it either (I may have a future as a politician...). The tart edge of the prepared fruit combined with the ethereal pillows of fat laden ice cream in all of its vanilla glory is truly a testament to the divine. What a lovely tip of the hat to an outstandingly beautiful June day.
Poached Peaches Over Ice Cream
2 C of Moscato or other sweet wine
1 1/2 C of water
1 C of sugar
1 sprig of rosemary
1 tsp of vanilla
4 peaches cut in 1/2 with pits removed
Combine wine, water, sugar, rosemary, and vanilla in 10 inch skillet. Bring to a boil and reduce heat so that the mixture is maintained at a simmer.
Add halved peaches skin side down and simmer for 5 minutes. Flip over and simmer for 4 additional minutes.
Remove peaches, set aside, and let cool. While the fruit is cooling, reduce poaching liquid to a syrupy consistency (increase the heat a bit). Remove skin from peaches and slice.
Arrange over bowls of ice cream and drizzle syrup as you see fit.
Revel in the delight.