Champagne & Vanilla Poached Peaches


  • 4 Peaches, halved & seed removed
  • 150g Farmgate Cheese Champagne & Vanilla Jelly
  • 1/2 cup Water
  • Zest and juice of 1 Lemon
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla Bean Paste


Combine Champagne & Vanilla Jelly, water, sugar zest and lemon juice and vanilla in a saucepan.

Place onto a low heat and bring to a simmer until sugar dissolved and jelly is emulsified.

Add peaches and continue to simmer on a low heat with lid on until peached are tender - approx 10 minutes for ripe peaches.

Remove peaches from saucepan and set aside to cool. Continue simmering the liquid until reduced and syrupy.

When peaches are cooled, carefully peel to remove skins, and slice into wedges.

Place back into liquid and coat with the syrup. Serve warm with natural yoghurt or ice cream.