Peaches with Sauternes panna cotta

  • serves 6
  • Easy

A deceptively easy recipe. White peaches are considered the posh side of the family but yellow ones work equally well in this recipe. If you are lucky enough to be able to pull fresh peaches off a tree, don’t cook them, serve them fresh with this panna cotta.



  • white or yellow peaches 6, halved and stoned
  • Sauternes or other sweet wine 2 tbsp
  • demerara sugar 2 tbsp

panna cotta

  • sunflower oil
  • full-fat milk 300ml
  • double cream 350ml
  • caster sugar 100g
  • gelatine powder 2 tsp, or 4 gelatine leaves soaked in cold water
  • Sauternes or other dessert wine 75ml


  • Step 1

    To make the panna cotta, brush 4 × 150ml pudding moulds with a little sunflower oil. Put the milk and cream in a pan. Add the sugar, bring slowly to the boil then remove from the heat. Pour 150ml of the milk mix into a small bowl, add the gelatine and stir until it has completely dissolved. Leave the rest of the mixture to cool to room temperature. Stir the 2 mixtures together, add the sauternes and strain through a fine sieve into the moulds. Chill until set.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Put the peaches in a baking dish, divide the sauternes between the peaches, pouring it into the holes, and sprinkle over the sugar. Bake for 30 minuters or until the peaches are soft and slightly caramelised. Serve the panna cotta turned out onto plates with the peaches.

Nutritional Information

  • Kcals 466
  • Carbs 35.4g
  • Protein 5.2g
  • Fat 33.4g
  • Salt 0.11g
  • Fibre 1.6g