Poached Peaches - peaches

Method

• Set a large pot of water on the stove to boil and prepare an ice-water bath in a bowl large enough to hold the peaches.
• When the water comes to a boil, scald the peaches for 30 seconds.
• Using a mesh sieve or slotted spoon, transfer the fruit immediately to the ice-water bath to stop the cooking.
• Using a paring knife, peel the peaches (the skins should now slip off easily) and put the peels in a saucepan.
• Slice the peaches into eighths and place in a heatproof bowl.
• Add the sugar, wine, vanilla, and nutmeg to the saucepan and set over high heat.
• Bring the mixture to a boil and continue cooking for 5 minutes longer.
• Pour the boiling mixture over the peaches and set the fruit aside to cool and macerate in the spiced wine.
• Serve with the panna cotta.