Pair with Danzante Pinot Grigio



For the peaches:  
Drizzle a little olive oil in large saucepan. Place the peach halves face down, and cook over low-medium heat until soft, then remove and dice. Purée peaches using an impulsion blender or food processor. Set aside about 2 tablespoons for frosting. 

For the simple syrup: 
Combine 1 cup of water, 1 cup sugar and the rosemary sprigs in a small pot. Cook on medium-high for 5-10 minutes, until sugar is dissolved, stirring occasionally. Steep the rosemary longer for stronger flavor. 

For the cupcakes:
In a large bowl, whip butter and sugar until light and fluffy. Add the eggs and 1/2 cup of simple syrup. Slowly add dry ingredients and peach purée, alternating until incorporated. 
Place liners in the cupcake tin and fill with batter. Bake at 325F for 20-30 minutes, until a toothpick inserted into the center of the cupcake comes out clean. Remove from tin and let cool. 

For the frosting:
Beat the butter and cream cheese in a bowl for 5-7 minutes until light and fluffy. Add vanilla extract and peach purée. Slowly add powdered sugar until you reach the desired flavor and consistency.