Recipe | Peaches poached in pinot noir

This elegant, aromatic summer dessert is deeply delicious, especially with the addition of tonka beans. These beans are from South America and taste like a combination of vanilla, cinnamon and caramel. You can also grate them onto desserts for flavour and drama. If you can’t find them you can replace them with a vanilla pod.

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Serves 6

Ingredients

3/4 cup mānuka honey

250ml (1 cup) water

250ml (1 cup) pinot noir

2 tonka beans

2 pieces lemon peel

2 pieces orange peel

1 stick cinnamon

12 peppercorns (or more – the more the better), lightly crushed

3 large peaches (I like Golden Queen), halved and stoned

blackberries, to garnish

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Method

1. Put all the ingredients except the fruit into a large pot over medium high heat and bring to the boil, stirring till the honey dissolves.

2. Reduce the heat, add the peaches and poach gently for around 15 minutes. Use a slotted spoon to transfer the fruit into a serving bowl.

3. Reduce the poaching liquid by boiling until it thickens a little. When it has cooled, pour over the peaches. Garnish with blackberries.

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