- 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.