Helen Jackson's recipe for peaches poached in white wine, with raspberries.


4 large peaches
2/3 cup sugar
1 teaspoon vanilla essence or a split and scraped vanilla bean
2 cups white wine
1 punnet raspberries
Good quality vanilla bean ice cream


Halve the peaches and remove the stones.
Place sugar, vanillla and white wine in a saucepan and heat, stirring to dissolve the sugar.
Add the peach halves in a single layer and gently cook for 5-8 minutes until just tender. You may need to cook these in batches.
Remove from the heat and allow to cool to room temperature.
Place two peach halves in each serving bowl, add raspberries and a generous drizzle of syrup.
Scoop vanilla ice cream into each peach half and serve at once.

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