- 500ml (18fl oz) dessert wine
- 1 vanilla pod or 1tsp vanilla bean paste
- 1tbsp fresh or dried lavender
- 6 ripe peaches or nectarines, skinned (plunge them into boiling water for 1 or 2 minutes, then peel off the skins)
- for the tuile biscuits
- 125g (4½oz) caster sugar
- 2 large free-range eggs
- 1tsp vanilla extract
- 75g (3oz) plain flour
- 25g (1oz) melted butter
Place the wine, vanilla and lavender in a pan, bring to a gentle simmer then add the peaches. Cook them for 15 minutes, remove from the syrup and set aside. Turn up the heat and reduce the syrup by half. Put in a bowl, let it cool then chill in the fridge with the peaches.
To make the biscuits, heat the oven to 180C, 160C fan, 350F, gas 4. Mix the biscuit ingredients and spoon teaspoons of the mix on to a lined baking sheet. Spread each one to make a 7.5cm (3in) circle. Cook for 5 to 7 minutes. Cool for a few seconds then lift them, one at a time, with a palette knife on to a rolling pin to form a curved shape. Leave to cool fully.
Serve the peaches with the syrup, tuiles and some crème fraîche.