Elderflower Poached Peaches or Nectarines
6 ripe but firm white or yellow-fleshed nectarines or peaches
1 bottle dessert wine
3 tbsp frostbites elderflower cordial
a few pieces of lemon zest and juice of 1 lemon
· Put the nectarines in a bowl. Pour boiling water over them, then leave for 30 seconds. Drain, then peel using a small sharp knife.
· Pour the wine into a wide-based shallow pan with the elderflower cordial and the pared lemon zest and juice. Bring to a simmer, add the nectarines and simmer gently, partially covered with a lid, for 15 minutes or until just tender, then, using a draining spoon, transfer the fruit to a glass bowl. Pour over the poaching liquid.
· Serve warm or chilled, scattered with pitted cherries and topped with a scoop of vanilla ice cream.