- Wash the peaches in some fresh water.
- Place them in a deep saucepan, add the Prosecco, vanilla and orange zest and cardamom pods. The liquid should completely cover the peaches (you can cover them with a small saucer if you need to weigh them down) and also top up with a little water if they are not quite covered.
- Bring to a boil and then immediately reduce to a gentle simmer for 5 minutes and then remove the pot from the heat allowing the peaches to cool in the Prosecco, making sure the liquid completely covers them.
- Combine the mint leaves with the coconut sugar in a mortar and pestle and grind until you have a paste. The sugar should turn a bright green colour.
- When the peaches have cooled enough for you to handle, peel the skin off. It should come off quite easily when scraped with a knife.
- Slice the peaches around the pit and twist in half. Remove the pit and arrange the peach halves on serving plates, alternatively, you can serve them whole.
- Spoon some of the Prosecco liquid over the top and sprinkle with the mint sugar.
- Serve immediately with a dollop of Crème Fraiche
Serves four.
Watch Tobie Puttock making this recipe over here.
