Rose-Macerated Peaches With Mozzarella

by Grant W. Melton 2:11 PM, June 22, 2017

Rachael Ray Show

Aired June 22, 2017

Serves 4

Scroll down below to see how this was made on Facebook Live!


1 pound peaches, pitted and sliced
4 ounces Rosé wine
2 tablespoons sugar
1 pound fresh mozzarella
A handful fresh mint leaves
A handful fresh basil
Olive oil, for drizzling
Flakey sea salt, top topping


Place the peaches, wine and sugar into a bowl. Cover with plastic wrap and chill for at least two hours.

Slice the mozzarella into thin slices and place them onto a serving platter or individual salad plates. Tear the mint and basil leaves into the bowl with the peaches and toss. Spoon the marinated peaches on top of the mozzarella, drizzle with olive oil and sprinkle with some flakey sea salt.


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