- 2 vanilla pods, seeds scraped
- 100g golden caster sugar
- 8 basil leaves
- 4 large peaches, cut in half and stoned
- 200ml sparkling wine
- picked basil leaves, to garnish
For the vanilla cream
- 1 vanilla pod, seeds only
- 100g mascarpone
- 100ml whipping cream
Put the vanilla pods, seeds and sugar in a saucepan with 200ml water and bring to the boil over a medium heat. Once boiling, drop in the basil and peaches. Poach for 2-3 mins until just tender, then put a lid on the pan and leave the peaches to cool in the syrup.
Once cool, pour in the sparkling wine and leave for 10 mins. While the poached fruit is soaking up the wine, beat the vanilla, mascarpone and cream together to soft peaks. Serve the peaches in a bowl with plenty of the liquid. Finish with a spoonful of the cream and a few basil leaves.