One of the great quandaries of summer is whether to just scoff all the glorious fruit as it comes to hand, or whether to cook it. Here’s one good, very simple and deliciously fragrant reason to cook it.
Heat the oven to 200°C/Gas 6. Combine the white wine, sugar, cinnamon sticks and vanilla pod in a small saucepan. Heat, stirring, until the sugar dissolves, then boil for 1 minute.
Place the peaches in a small, shallow baking tin and pour in the wine mixture. Bake in the centre of the oven for 30 to 40 minutes or until the skins start to split, and the peaches look all toasty and flushed. Strain the juices into a jug.
Serve the peaches warm or at room temperature, drizzled with their cooking juices. If you have any summer berries around, warm them gently in the poaching liquid and serve with the peaches.
© 2002 Jill Dupleix. All rights reserved.