• plunge the peaches into boiling water for 1 minute
• remove carefully and allow to cool
• remove the skin with your fingers
• heat the wine, sugar and vanilla pod in a 20cm casserole over a low heat until the sugar has dissolved
• place the peaches gently into the casserole and cook over a low heat with the lid on for 10 - 15 minutes, depending on the size of the peaches
• remove the peaches and set aside
• remove the vanilla pod which you can now store with your sugar for use at a later stage
• reduce the mixture by half
• place the peaches back into the syrup and spoon some of the syrup over the peaches
• keep covered until you serve them

for the honey cream:

• whip the cream until thick
• stir in the honey
• place into a serving bowl and keep chilled until serving
• serve the peaches with the whipped cream and a garnishing of fresh mint leaves