• 500 g firm/underripe peaches
• 300 ml sweet white wine

Cut the peaches in half, de-stone and cut in half again. Put the wines, syrups and honey in a saucepan and bring to a simmer. Poach the peaches in this liquor until they are just cooked and still holding their shape. Remove them with a slotted spoon and leave to one side in a bowl. Roast and grind the cumin and add to the pan, simmer the cooking liquor and reduce by about one-third. Thicken thi