Poached peaches with marscapone
I call this "a date with a peach". Okay so the name is an old joke from a Christmas cracker but this really is a romantic fruit salad which can be sorted well in advance. And if things have become intoxicated already, it makes a fine breakfast. A glass of moscato - lightly sparking, floral and fragrant - is the perfect wine match either way.
- Halve the peaches and remove the stones. Bring the water, honey and vanilla pod to the boil then add the peaches.
- Reduce heat to a very low simmer and cook the peaches for 2 to 3 minutes on each side. Take peaches from the pot and when cool enough to handle, remove the skin.
- Simmer the syrup to reduce to about half a cup. Add the dates, lemon juice and rosewater and remove from heat. Return the peaches to the syrup.
- Serve at room temperature, topped with the mascarpone and toasted pinenuts.