Ingredients
- 1 bottle rose (750ml)
- 330g (1 1/2 cups) caster sugar
- 1 cinnamon stick
- 8 peaches
- 24 small basil leaves
- Cinnamon wafers
- 2 sheets 25cm square spring-roll wrappers
- 1/4 cup grapeseed oil
- 50g caster sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon ground almonds
- vanilla ice-cream, to serve
Method
Combine wine, sugar and cinnamon stick in a large saucepan and stir over low heat until sugar dissolves. Bring to the boil and simmer for 5 minutes.
Add peaches and simmer over medium heat until just tender (time will vary according to ripeness of fruit). Remove peaches and peel when cool enough to handle. Bring syrup to the boil and maintain over high heat until reduced by one-third. Cool syrup to room temperature, return peaches to syrup, cover and refrigerate until ready to serve.
Serve peaches in a large bowl, sprinkled with basil leaves. Accompany with cinnamon wafers and ice-cream.
Cinnamon wafers:Brush pastry sheets with oil. Combine sugar, cinnamon and almonds in a small bowl and sprinkle mixture evenly over pastry sheets. Cut each sheet into 8 triangles, place on lightly oiled baking trays and bake at 180 degrees for 6-8 minutes or until crisp.
Keep in an airtight container.
