It’s summer, and I prefer delicious desserts that don’t cause me to spend the day in the kitchen. That said, poached fruit compotes are always welcome at the end of a summer meal. And cooks and guests alike often prefer a light dessert in these hot months.

This recipe was created when my first crop of Babcock peaches turned out to be larger than I ever imagined. The Babcock peach is different from the others because of its creamy white fruit. You can also use yellow peaches, but note that Babcock peaches cook faster than other peach varieties. I’ve given you the blanch method to remove the peach skin, but if you have serrated peeler, you can skip that step and peel them easily. The serrated peeler blade makes it Seriously Simple.

You can have fun selecting your favorite sweet wine for this recipe. I’ve used other wines like riesling and gewurztraminer, which each offer their own unique flavor. You can also poach the peaches whole. Increase your cooking time slightly, and make sure to serve with a knife and fork since the pit has not been removed. A dollop of whipped cream, vanilla ice cream or raspberry sauce is lovely spooned on top of the poached peach halves. Serve these in your largest wine glasses, and add a sprig of mint for a pretty presentation.

Wine Poached Peaches

Serves 6

6 medium Babcock or other variety of peaches, slightly firm

3 cups white zinfandel

1 cup sugar

2 cinnamon sticks

10 fresh mint leaves, plus more for garnish

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