Peaches in Champagne

I am always on the look-out for an eye catching dessert which is not only delicious but has real feel good factor too and this has to be one of my favourites. It is surprisingly easy to make yet so rare to see it served these days. That is why it is great for that very special private dinner party!

You will need for 4 servings:

4 ripe white peaches
500ml dry champagne
350ml of sorbet syrup
1 small vanilla pod
250g strawberries
150g castor sugar
250ml double cream
juice of half lemon
4 fresh mint leaves

Method

Plunge the peaches into boiling water for 30 seconds then into cold water and when cool, peel. Place the peeled peaches into a shallow pan and add the champagne,syrup and vanilla. On a low heat bring gently to the boil and poach at 85 degrees for around 5/6 minutes or when soft. Remove from heat and keep the peaches in a cool place. The peaching liquid should be chilled in the refrigerator.

Rub the strawberries through a fine sive over a bowl and add the sugar to the pulp. Whip the cream until the whisk leaves a trail when lifted then stir in the strawberry pulp and the lemon juice.

Serve the peaches in glass dishes or small bowls. Pour the strawberry mousse over the bottom of the dishes and place a cold (not chilled) peach on top. Place the mint leaf on top of the peach and serve the champagne separately in a sauceboat.