peaches marinated in moscadello

pesche al moscadello

for 6

1 kg ripe white peaches

1 bottle Moscadello, a sweet white wine

50 g caster sugar

3 vanilla pods, slit in half lengthways

In a large saucepan simmer the wine, sugar and vanilla pods for 5 minutes, stirring to dissolve the sugar.

Add the unpeeled peaches to the liquid, bring back to simmering point, then lower the heat and cook gently for 3 minutes. Remove the pan from the heat and allow the peaches to cool before skinning them.

Put the peaches in a bowl and pour over the liquid and vanilla pods. Serve at room temperature. If you wish, the stones may be removed after peeling, which makes the eating easier!