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6
Easy
20 min
By Jo Pratt
Published 2009
This deliciously fresh and simple dessert is perfect for entertaining because the peaches are best made the day before serving and kept in the fridge overnight.
Pour the Muscat into a saucepan just big enough to fit in the peaches. Add the sugar, vanilla pod and strips of orange zest. Place over a medium heat and gently bring to a simmer until the sugar has dissolved. Add the peaches and return to a gentle simmer.
Poach the peaches for about 8 to 10 minutes until they feel tender when pierced with a sharp knife. If they’re not totally immersed