If you don't have access to an ice-cream churner, serve peaches with vanilla ice-cream or a dollop of double cream.
400ml white wine
1.1 litre water
1 lemon rind
1 star anise
4 white peaches, just ripe
375g white chocolate
Raspberries for garnish
Bring wine, 600ml water, 350g sugar, lemon rind and spices to the boil. Add peaches and cover with greaseproof paper and a plate to keep peaches submerged. Simmer for 10 minutes then cover with a well-fitting lid, remove from heat and allow to cool and finish cooking.
For sorbet, bring remaining water and sugar to boil in a saucepan. Whisk in chocolate and bring back to just boiling. Pass through a fine strainer and allow to cool in the fridge before churning.
To serve, peel peaches, cut in half and remove stones. Place one peach in each bowl. Add some poaching syrup, a scoop of sorbet and garnish with raspberries.