Peaches poached in Muscat wine

Prep time: 10 minutes, plus cooling time Cooking time: 15 minutes Serves 4 INGREDIENTS

● 4 peaches, halved and stoned (nectarines or apricots works as well) ● 1 x 75cl bottle sweet Muscatel wine ● ½ cinnamon stick ● 2 star anise ● 5 juniper berries ● ice-cream, clotted cream or natural yogurt, to serve (optional) METHOD

1 Place the halved peaches in a deep pan; ideally they should fit snugly, holding each other.

2 Add the Muscatel, cinnamon, star anise and juniper berries and cook over a high heat until boiling, then immediately reduce the heat and simmer for 10 minutes, or until the peaches start to soften. Don’t overcook; they should still be firm. 3 Remove from the heat and leave to cool in the liquid, preferably overnight. This will help the flavours to develop within the fruit.

4 These peaches can be served with a wide range of accompaniments, such as ice-cream, clotted cream or natural yogurt, for a more substantial dessert.

Spanish Made Simple: 100 Foolproof Spanish Recipes for Every Day by Omar Allibhoy (Quadrille, £14.99) Photography ©Martin Poole