Rosé stewed peaches with mascarpone

In a small pan with a thick bottom, bring rosé to the boil. Sugar while stirring in this. Wash peaches carefully, place in a pan and cover in a gentle heat of 10 min. Turn around now and then. Remove peaches from the pan and let them drain in a sieve and cool. Allow 10 minutes to reduce the cooking liquid to half until it becomes syrupy (not too high a heat, the sugar syrup must not stick). Allow the syrup to cool.

Place peaches on four plates and create mascarpone next to them. Pour over cooked rosé syrup over mascarpone.