Gently wipe the peaches with a damp cloth and, using a very sharp knife, cut a 4 cm cross barely through the skin at the pointed end to help the skin come off later (as you would with a tomato for skinning).
Bring the wine, vanilla, sugar, lemon rind and juice to the boil and simmer for 2 minutes. Add the peaches to the pot and bring to the boil, then turn down to a simmer. Place the cartouche (see above, or a suitably sized plate or saucer) on top, press on to the liquid and cook until you can insert a skewer or thin sharp knife into the peaches, about 20 minutes for a ripe medium peach. Leave to cool completely in the liquid.
Take out the cooled peaches one by one and peel the skin from them (you may need to use a knife). Place back in the liquid to store.
Preheat a hot grill. Lay the sliced banana and mango in a single layer on a metal tray lined with lightly oiled foil. Dust with icing sugar, then grill until lightly caramelized.
Make a ring of the grilled fruits on each of 4 plates, then sit a peach in the middle. Drizzle on
© 2005 Peter Gordon. All rights reserved.