If peaches are not in season, substitute pears.
4-6 golden queen (a variety good for bottling) or blood peaches ½ cup white wine – this can be dry, medium dry or medium 1 vanilla pod 3 kaffir lime leaves 1-2 Tbsp brown sugar ½ Tbsp butter Vanilla ice cream, Greek yoghurt or crème fraîche for serving
1 Wash and dry peaches and cut through the natural indentations. Twist to separate the halves. Use a small knife to cut around the stones and remove them. Put peaches in a shallow ovenproof dish. Pour around white wine.
2 Split the vanilla pod about half the way down its length. Using a small pointed knife flick the seeds onto the peaches. Add pod to peaches along with kaffir lime leaves. Sprinkle peaches with brown sugar and dot with butter.
3 Bakes peaches for 30-40 minutes in an oven preheated to 180°C, or until fruit is tender (golden queen or firm tight-fleshed peaches usually takes ages to tenderize). Cool for 10 minutes before serving.