White-wine-poached peaches with wholemeal shortbread
SERVES 4
Peaches are one of my favourites to poach – the colour alone is so pleasing and, when served cold, makes for the most refreshing summery dessert.
450ml white wine
200g caster sugar
Pared zest (using a swivel peeler) of 1 lemon
3 sprigs of thyme
4 ripe peaches, halved and pitted
FOR THE SHORTBREAD
100g salted butter
40g caster sugar, plus extra to finish
130g wholemeal flour
½tbsp cornflour
Add the wine, sugar, zest and thyme to a large saucepan. Heat until the sugar dissolves and then add the peach halves, cut side down.