In a medium pot combine the wine, sugar and bruised lemon grass with two cup of water and bring to the boil
Wash the peaches, and place whole into the pot
Simmer till a knife slides into the centre easily, about 20 min
The syrup may seem sweet, Kate uses 11/2 cup of sugar, but I toned it down. Though once chilled you may find you need it
Transfer the peaches and fruit into a bowl, and chill in an ice bath
When cool, peel off the skin. This is nice if you are serving guests, but frankly if it just for you, I wouldn’t bother.
To serve, cut them in half and remove the stone to reveal the blushing pink centre. Serve the halves with ice cream and a drizzle of the beautiful peach coloured syrup
They will keep refrigerated for up to a week