Peaches with Bubble Syrup

My original idea for this dessert was to make Bellini sorbet i.e. white peach and sparkling wine sorbet. But my very persuasive partner, suggested peaches poached in sparkling wine instead. So I sent him off to purchase some lovely peaches and Australian sparkling wine (I cant use the word “champagne” here, I may be sued like YSL!). He returned with some lovely yellow peaches and the bubbles. I must say, food writers and chefs get very excited by the white peach, but the yellow variety is just as lovely and I don’t think it deserves such snobbish treatment just because it isn’t white. Both are suitable and ultimately the choice is yours.
The only drama I encountered with this recipe was removing the skins after poaching. Peeling anything is usually enough to induce a tantrum on the kitchen floor. Luckily my beloved partner was by my side to take over with this hideous task. I love happy endings…

Ingredients
Peaches
Sparkling wine
Cinnamon stick
A few cloves
A vanilla pod, split in half
Sugar

Method
This is very simple. Select peaches that are ripe, but still firm.
Place the peaches into a saucepan with the aromatics. Pour in the wine. The peaches should be completely submerged. If this is not the case, add water.
Add sugar. The amount of sugar you add will depend on the sweetness of the peaches and the wine, and of course your personal taste.
Bring to the boil, and switch of the heat immediately. The residual heat will be enough to gently poach the peaches.
Leave them to cool in the syrup.
Remove the skins from the peaches. This will require patience- a virtue that I lack.
Reduce the syrup until it is thick and nectar like. Add more sugar, if you think it needs it.
When the syrup has cooled, discard the aromatics and pour the syrup over the peaches. Leave to macerate in the fridge.
Serve the peaches unadorned in shallow bowls, with the sweet pink nectar drizzled over. They are lovelier if you remove them from the fridge about 15 minutes before serving.