Peaches in Port

Peaches in Port

This is a wonderfully simple dinner party pleaser.  At the start of summer when peaches are abundant and their perfume is at its greatest, this is the time to make Peaches in Port!  Served with whipped double cream, vanilla yoghurt or even mascarpone cheese, this is a delightful dish well worth making.

Allow 1 ½ peaches per person

200 grams caster sugar

½ teaspoon cinnamon

A little nutmeg

350mls good port

100mls orange juice

1 vanilla bean, split down the middle

Zest of half a lemon

 

Dip the peaches in boiling water to remove the skins.  Cut the peaches in half and remove the stones.

 

Over a low heat, warm the port with the sugar, lemon zest, spices and orange juice until the sugar has completely dissolved.

Add the peaches and reduce the heat to very low.  Allow the peaches to cook until they are just tender then remove them and place them in a presentation dish.

 

Increase the heat and reduce the cooking liquor until it is syrupy.

Pour a little of the syrup over each peach half and serve with a dollop of double cream dusted with cinnamon.