ROSÉ POACHED PEACHES with pistachio mascarpone

Using a food processor or blender, pulse your shelled pistachios until smooth and a paste or “butter” forms. This may take a few minutes, scrape the sides as needed. Gently fold the pistachio butter into the crema di mascarpone until fully combined and no streaks remain. Cut and pit peaches in half. In a large shallow pot, add the rosé, sugar, vanilla and lime zest and stir until combined and sugar is dissolved. Bring mixture to a simmer and add peaches to the pan cut side down. Allow them to gently simmer in the rosè bath for 10 minutes before gently flipping and poaching for an additional 10 minutes. Remove peaches with a slotted spoon and once cooled, gently remove skins, they will peel right off. Arrange peaches on a slice of angel food cake or a plate by itself. Add your mascarpone to the plate and garnish with chopped pistachios.