Rosé-Soaked Peaches

This dessert is about as low effort as you can get, which is useful seeing as peak peach season tends to be the hottest, stickiest time of year, when exerting too much effort is never ideal. Though I’ll happily eat the stone fruit straight out of hand, I am all about a fast and fancy way to really show it off. Let peach wedges bathe in wine that’s been lightly sweetened with thyme-scented sugar and they become a bit like the fruit at the bottom of a pitcher of sangria—boozy and extra juicy.