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Ingredients
- desert wine 350ml
- grenadine a dash (optional)
- golden caster sugar 4 tbsp
- double cream 170ml
- pistachios a small handful
- whipped cream to serve
Method
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Step 1
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.
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Step 2
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.
