This recipe reduces the sugar and cooking time of a traditional poached peach dish to embrace the fresh flavours of summer. It's a great way to celebrate seasonal stone fruit.
1 cup white wine
½ cup caster sugar
1 cinnamon stick
6 peaches, halved and de-stoned
1 cup thickened cream
1 tsp icing sugar
6 scoops of vanilla ice-cream, to serve
6 fresh raspberries or cherries, to serve
½ cup toasted slivered almonds, to serve
grated chocolate, to serve
In a medium saucepan, add the wine, caster sugar and cinnamon to 4 cups of water and bring to a simmer. Add the halved peaches and simmer for 5 minutes. Allow the peaches to cool to room temperature in the syrup, then refrigerate for at least 1 hour until chilled. Slip the skins off the peaches and reserve the poaching liquid.
Lightly whip the cream and icing sugar together until soft peaks form.
To serve, place two peach halves in a shallow bowl and spoon over a couple of tablespoons of the poaching liquid. Add a scoop of vanilla ice-cream and top with a dollop of cream and a fresh raspberry or cherry. Scatter some slivered almonds and a little grated chocolate over the top.