Ingredients 8 peaches, firm but ripe, stalks removed 120g caster sugar 600ml cold water 400ml dry, inexpensive white wine ( optiona since it is not Peat approved) 1 tsp vanilla essence, the best 1 orange, finely sliced, 2-3mm, rind on 1 lemon, unwaxed, finely sliced, 2-3mm, rind on 8 sprigs of peppermint 4 sprigs of basil Poaching the peaches Place the peaches in a single layer in a 25cm saucepan. Add the caster sugar, water, white wine and vanilla essence. Top with the orange and lemon slices. Cut out a round of greaseproof paper the same size as the saucepan and cut a hole in the centre to allow the excess heat to escape; place it directly on top of the peaches. On a high heat bring to the boil and reduce the heat to a gentle simmer and cook for approximately 20 minutes . Turn off the heat and leave the peaches to cool in their own juices. Roughly chop 8 sprigs of mint, 4 sprigs of basil and incorporate into the cooking liquor to infuse. Refrigerate for a minimum of 6 hours up to 24 to allow the exchanges of flavours between the citrus, herbs and peaches. At this stage you could freeze half the cooking liquor. Once frozen scrape with a fork to create a granita, delicate frozen flakes. With a slotted spoon, remove the peaches onto a plate and carefully peel off the skin.