Ingredients

Serves 6

6 peaches
750ml bottle of Prosecco (Italian sparkling wine)
2 cup castor sugar
1 sprig of basil
1 strip of orange zest
2 vanilla pods split & seeds scraped out
250g raspberries
The juice of ½ an orange
300ml of thickened cream
Mint leaves to serve

Method

To poach the peaches:
Cut small crosses in the base of each peach.
Place the prosecco, 1½ cups of sugar, zests, basil sprigs and the scraped vanilla pods in a sauce pan that is wide enough to hold the peaches in a single layer, bring to the boil.
Add the peaches, cover with a disk of baking paper, bring to a simmer and simmer till the peaches are poached, approximately 10 /15 minutes.
Let the peaches cool in the syrup.
Remove the skin from the peaches.

For the raspberry cream:
Puree the raspberries with the remaining sugar.
Pass through a fine sieve.
Whisk the cream to stiff peaks.
Add the raspberry puree to the cream to form a raspberry fool.

To serve:
Spoon the raspberry cream in the centre of the plates and top each mound with a poached peach, drizzle a little syrup round the cream and scatter with mint leaves.