Peaches are in season during the summer, so this is the best time to make this dessert. The fruit is gently infused with the liquor of white or rose wine, caster sugar, lemon and vanilla and gently poached until tender. Serve with vanilla ice cream to enhance the delicate flavour.
- 150ml white or rose wine
- 300g caster sugar
- Several strips of lemon or lime peel, peeled with a vegetable peeler
- 1 vanilla pod cut lengthwise to allow the seeds to escape
- 3 bay leaves, fresh if possible
- ½ teaspoon of black pepper corns
- 6 peaches, ripe but still firm
- Place the wine and 300ml of water into a frying pan. Add the sugar, lemon peel, vanilla pod, bay leaves and peppercorns. Bring slowly to the boil to allow the flavours to infuse.
- Cut the peaches in half and remove the stones by twisting the 2 halves in opposite directions.
- Gently poach the peaches in the liquid until they are tender, turning and basting occasionally to prevent the peaches discolouring.
- Remove the peaches from the liquor and allow to cool. Refrigerate the peaches and the liquid until chilled
- Place 2 pieces of peach on to a plate and spoon over some of the liquor
- Delicious served with vanilla ice-cream