Poached pears

SERVES 8 PREP AND COOK TIME 40 MINUTES 2 cups (500ml) dry white wine

2 cups (440g) caster sugar

1 vanilla bean, split lengthways

8 (1.2kg) nearly ripe peaches

1 Bring wine, 2 cups (500ml) water, caster sugar and vanilla bean to a simmer in a large saucepan over high heat.

2 Meanwhile, cut a small cross in the base of each peach. Reduce heat to mediumlow; add peaches and cover with a round of baking paper. You may need to weight the peaches down with a small plate to ensure they are submerged. Simmer for 10 minutes or until just tender.

3 Remove peaches from poaching liquid. Pour out half the poaching liquid to save for another use. Bring remaining poaching liquid to a boil over high heat and reduce by half – this will take about 10 minutes. Pour the reduced syrup into a bowl; cool.

4 While liquid is reducing, carefully peel peaches. Serve peaches with syrup and Gingerbread Stars (recipe, below). Not suitable to freeze or microwave.