Heat 350ml dessert wine, 200ml water, a dash of grenadine (optional) and 4 tbsp golden caster sugar until it has dissolved. Add 4 peaches and poach for 15-20 minutes, or until tender. Remove the peaches from the syrup and slip off the skins.
Reduce the liquid to a syrup by turning up the heat and boiling down. Meanwhile, whip 170ml double cream and chop a small handful of pistachios. Serve each peach with whipped cream, some syrup and pistachios.