While a plunny merlot is used to gently poach peaches, the subtle flavours of vanilla will have a mellowing effect. Accompany with a mixture of whipped cream and crushed Amaretti biscuits.

Ingredients

• 1 cup water
• 1 cup caster sugar
• 2 cups merlot
• 1 vanilla pod, split
• 8 peaches

Method

1. In a saucepan put the water, sugar and merlot. Scrape the seeds from the vanilla pod into the saucepan, then add the pod.
2. Bring to a boil, stirring until the sugar has dissolved and reduce to a simmer for 5 minutes.
3. Peel, halve and stone the peaches. Cut into thick slices. Add to the hot wine and allow to poach gently without boiling for 10 minutes, until the peaches are just tender.
4. Remove from the heat and stand 10 minutes.
5. Using a slotted spoon, transfer the peaches to a serving bowl. Boil the syrup until reduced by one third and cool. Pour over the peaches. Serve chilled.