Peaches in White Wine

Ingredients

4 Peaches (stoned and cut into small wedges)

2 Tablespoons Icing Sugar (sifted)

1 Orange (cut the rind off leaving behind as much of the pith as you can, then juice)

200ml Sweet/Medium White Wine

Equipment

1 SHARP Knife

1 ChoppingBoard

1 Juicer

1 Small Bowl

1 Serving Bowl

1 Sieve

Kitchen Paper/Towel

The Good Bit

1. Place the peaches in your serving bowl and sprinkle over the icing sugar, then cut your peelings of orange skin into matchstick size pieces, place in your small bowl and cover with water.
2. Now pour the orange juice and wine over your peaches and chill in your fridge for one hour.
3. In the meantime, dry your orange match sticks on the kitchen paper, sprinkle over the peaches just before serving and enjoy. (Double cream goes very well this, and maybe a sprinkling of grated chocolate)

Serves 4

Panettone Surprise

Ingredients
4 Slices Panettone (or any thick cake, like madeira or treacle)
4 Peaches Halved and Stoned (or indeed any fruit with a fairly high sugar content, apple/pineapple work just as well)
Clotted Cream
Cinnamon
Icing Sugar

Equipment
1 Griddle Pan (a frying pan will do)
1 Dessert Spoon

The Good Bit

1. Fry the peaches on each side until slightly burnt, this draws the sugar out and caramelises it, takes about 5 minutes.
2. Under a grill, toast the panettone for 1-2 minutes on each side until golden, do this whatever cake you use, treacle cake is lovely heated in this way.
3. Serve a slice of cake onto each plate, top with the fruit then dust over with the cinnamon, then dollop on the clotted cream (or whipped cream if you have to) and dust again with the icing sugar.
   

Serves 4