Poached Peaches and Leefield Station Pinot Noir Rosé Cream

What a great excuse to enjoy a bottle of Leefield Station Pinot Noir Rosé! As they say; some for the recipe and the rest for the table. The rosé cream is a delight served with poached peaches - or you could try poaching plums for a tarter and tangier dish.

Serves 6

 500g caster sugar

1 vanilla pod, split lengthwise

1 litre water

6 ripe but firm peaches

300ml cream

1 tablespoon runny honey

1 teaspoon lemon juice

2 tablespoons Leefield Station Pinot Noir Rosé, or more, if needed

green or purple shiso leaves to finish, optional

Method

Put the sugar, vanilla pod and water in a large saucepan. Put over low heat and allow the sugar to dissolve, stirring gently. Turn up the heat and bring to the boil then boil for about 5 minutes.

Put the peaches in the hot syrup and cover with a piece of baking paper. Ensure the baking paper is directly over the peaches to keep them submerged in the syrup. Poach until just tender, keeping in mind they continue to cook a little until cool. Remove and when cool enough to handle, remove the skins and put into a shallow bowl.

Boil the poaching syrup until reduced by half then cool before pouring over the peaches.

Make the cream, whip the cream, honey and lemon juice until soft peaks form. Stir in the Rosé and a little of the poaching syrup.

If not using straightaway, keep covered in the fridge. Thin if necessary, with extra poaching syrup.

 Serve peaches with a good dollop of cream and a small shiso leaf, if using.

 Enjoy with a glass or Leefield Station Pinot Noir Rosé.

 Add

• A scoop of pistachio ice cream is a brilliant flavour and texture served with poached peaches and cream.

• Try adding a crisp biscuit, such as Italian biscotti.