These delicious fruity poached peaches can be served for dessert, on top of muesli, or stirred through yogurt.

Ingredients

6 ripe white peaches (or other stone fruit), halved, seeds discarded

1 punnet of strawberries, halved (optional)

1 vanilla bean, halved

1 stick of cinnamon

1 star anise

Zest of 1 lemon

250g caster sugar

4 tbsp Pukara Estate Guava Vinegar

Cream and fresh berries to serve

Method

In a heavy-based pot, place strawberries, vanilla bean, cinnamon, star anise, 1L water, lemon zest, and sugar. Bring to the boil and simmer for 5 minutes to let the spices infuse.

Place the stone fruit halves into the pot and simmer gently for 2-3 minutes. Turn off the heat and set aside.

When cooled, take out the fruit, peel, and discard the skin. Strain the poaching liquid, discarding the solids. Mix 4-5 tablespoons of Pukara Estate Guava Vinegar into the poaching liquid (or to taste).

Place a peach half in the bottom of a bowl, surrounded by fresh berries and some of the Guava liquid. Finish with cream.

Cover leftover peaches in the remaining syrup and store in the fridge for up to 1 week.

Great with yogurt or muesli.