Peach Melba

3:10 pm on 1 February 2013

(serves 8)


  • 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.

From Jesse Mulligan, 1–4pm

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