- 1 1/2 cups water
- 1 1/2 cups Pinot Noir
- 3 cups sugar
- 1 vanilla pod
- 2 Tbsp lemon juice
- 8 peaches
Put the water, pinot noir, lemon juice and vanilla pod into a saucepan and heat to dissolve the sugar. Bring the pan to the boil and let it simmer for 5 minutes to infuse the flavours.
Cut the peaches in half and remove the stones. Poach the peach halves in the syrup for about 2 - 3 minutes.
Test the cut side with a sharp knife to see if they are soft, then remove to plate with slotted spoon.
When all the peaches are poached, peel off their skins and let them cool.