A beautiful and light dessert, perfect for summer when peaches are in season. The fruit is gently infused with white or rosé wine, caster sugar, lemon and vanilla, and gently poached until tender. Serve with vanilla ice cream to enhance the delicate flavour.
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Ingredients
150ml white or rosé 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 tsp of black pepper corns
6 peaches, ripe but still firm
Serves 6
Method
- 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.
Serves 6