Peaches in rosé-thyme syrup with creme fraîche

Nab the last of the peaches now (sob); we mean, how much of a bugger is it when they march out of season? Not. Particularly. Peachy. As a parting shot to stone fruit lusciousness, whaddabout making this super-simple peach number, where the fruit is cooked in rosé and thyme syrup, then served with creme fraiche (or sour cream, whipped cream, custard or ice-cream)? Clingstone peaches need not apply, BTW. The technique here is poaching and it’s not hard to do, but take care to keep the fruit at a very gentle simmer or it can turn to unattractive mush. No presh. 

Serves 4

750ml (3 cups) rosé wine

110g (½ cup) caster sugar

half a vanilla pod, split

5 sprigs fresh thyme

2 large yellow-fleshed clingstone peaches

crème fraîche or sour cream, to serve

Combine the rose and sugar in a medium saucepan. Scrape the seeds from the vanilla pod then add the seeds, pod and thyme to the wine mixture. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. 

Meanwhile, cut the peaches in half, remove the stones, then add the peaches to the syrup. Bring the liquid to a gentle simmer, then cook over low heat for about 25 minutes or until the peaches are tender but still holding their shape. Using a slotted spoon, remove them from the syrup and set aside.

Increase the heat to medium-high, then boil the syrup for about 8 minutes or until it is reduced by about half. Cool.  

Serve the peach halves with syrup spooned over and with the crème fraîche passed separately.