Peaches with Vanilla in Rosé Wine

This is a great summer dessert and by using white peaches the colour contrast on the plate is really appealing. We use the local Anjou Cabenet wine, which is Demi-Sec, but any Rosé wine will work. You can prepare this a day in advance, leaving it to chill in the fridge.

Serves 4

Ingredients

4 large ripe peaches, preferably white
1 bottle rosé wine
100g sugar
100ml water
water for boiling
ice cold water
1 vanilla pod

Method

Start by removing the skins from the peaches by using the following method:
Boil a large pan of water, remove from the heat, then gently put the peaches into it.
Remove the peaches in the order you put them in, immediately after you have added the last one, plunge them straight into a large bowl of ice cold water.
Take a sharp knife and cut through the flesh down to the stone, following a line all the way round so you end up with the peach in 2 halves.
Gently twist the halves, so that the peach splits in half (if for any reason you are unable to do this make another cut so you end up with quarters). Carefully remove the stone. Peel the skin from the flesh, this should come off easily having blanched them.
Put the halves or quarters in a fresh bowl and cover with the wine.
Meanwhile put the water, vanilla and sugar into a pan and heat. Bring to the boil. Once boiling, remove from the heat and allow to cool before pouring the vanilla sugar syrup over the peaches and cover with cling film, allow to cool before putting in the fridge for at least 4 hours.
Serve cold with crème fraiche or vanilla ice cream.