White-wine-poached peaches with wholemeal shortbread

SERVES 4

Peaches are one of my favourites to poach – the colour alone is so pleasing and, when served cold, makes for the most refreshing summery dessert.

450ml white wine

200g caster sugar

Pared zest (using a swivel peeler) of 1 lemon

3 sprigs of thyme

4 ripe peaches, halved and pitted

FOR THE SHORTBREAD

100g salted butter

40g caster sugar, plus extra to finish

130g wholemeal flour

1⁄2tbsp cornflour

1 Add the wine, sugar, zest and thyme to a large saucepan. Heat until the sugar dissolves and then add the peach halves, cut side down. Poach the peaches gently for 5 minutes before flipping them over and poaching for another 2-3 minutes. If your peaches are really firm, they’ll take a bit longer. You’re looking for them to be softened enough for a knife to pierce through but still holding their shape.

2 Turn off the heat, scoop the peaches out of the liquid and place them cut-side down on a plate. When cool enough to handle, remove the skins – they should peel off quite easily. If you’re making these ahead of time, let the poaching liquid cool and pour it into an airtight container, placing the peaches back inside. Store in the fridge until needed.

3 To make the shortbread, preheat the oven to 190°C/gas 5. Line a small lipped baking tray with baking paper.

4 Cream the butter and sugar together for 1-2 minutes – we don’t need it to be super fluffy, just well combined. Tip in the flour and cornflour and stir until you get a thick dough.

5 Pat the dough into the lined tray, flattening it as much as you can. Use a knife to score the shortbread into fingers (don’t cut all the way through) and prick each biscuit with a fork.

6 Bake for 20-25 minutes until the shortbread is lightly browned. Sprinkle generously with sugar before slicing into fingers, using the scored lines to guide you. Let them cool completely before serving alongside the peaches, some cold cream and some of the poaching liquid.