Peaches poached in Prosecco

Tomatoes, coriander, tortillas, a return to the com binh dan-style school lunch. Raging out at the injustice of work, teetering on the edge of saying too much of what I feel. Alone, but only marginally lonely. Tied to my computer (it was a very happy reunion). That is what my week looked like.

Friday afternoon I was a riot of restlessness and boredom. Then I had my first Vietnamese coffee in months and I met the most intense caffeine/sugar high since high school. Memories of this had me in tears of uncontrollable laughter, a perfect end to a horrid working week. Friday evening was a reunion, peaches and gifts (hello pigsy!), going out dancing and talking to real life English speakers (after a week of grading my language for the littlies it is divine to be able to slang, slur and swear as much as I like!).

As I walked to the market this morning the bit that stayed with me the most, as well as the speaking English, was the peaches. And they aren’t even that great, these peaches here. Mostly they go from tart and hard as rocks to rotting with no in-between, so to avert tooth-cracking sour face, I poached them. In prosecco. Oh yes. The whole process enhances their otherwise insipid flavour and adds an extra dimension as they bathe in the poaching liquor.  Serve cold with a glaze of the reduced liquor and a dollop of double cream for a perfect summer dessert. For a chilled out and simple end to a great weekend. For an easy and joyful return to the kitchen.

Peaches poached in Prosecco

600ml Prosecco (You could use the whole bottle, but come on, you need something to drink while the peaches are poaching)
1 cup white sugar
1 orange
1 vanilla bean, split and seeds scraped
20g ginger, peeled and finely sliced
6 ripe peaches

double cream (45% milk fat) to serve.

- Choose a large pan that will fit all the peaches in one layer snugly.
- Add the prosecco, 1 cup of water, sugar, ginger, orange juice and zest and vanilla bean to the pan and bring to the boil to dissolve the sugar.
- Add the peaches to the liquid. If they aren’t covered then add more water ensuring that the fruit is submerged. Cover the whole lot with a cartouche and weigh the bobbing fruit down with a plate. Cover with a lid and reduce heat to low.
- The peaches are ready when the flesh has softened, the timing will vary dependent on the size and ripeness of your fruit. When they are cooked sufficiently, take the peaches out and allow them to cool in a bit of the poaching liquid.
- Turn up the heat on the rest of the poaching liquid up. Boil until it has reduced to a thick glaze.
- Serve cold peaches with the glaze and a dollop of double cream.