4 firm but ripe peaches (or any other stone fruit)
500ml water (or enough to just cover the fruit)
200ml white wine
200g caster sugar
1 sprig of rosemary
1 cinnamon stick
300g fresh raspberries
100g caster sugar
3 tbsp cottage cheese
1 vanilla bean, seeds scraped
2 tbsp pure icing sugar, sifted
To make the coulis, put the sugar, raspberries and the water into a saucepan and bring to the boil until the sugar has dissolved. Let it cool a little and then place in a blender and blend until smooth. Pass through a sieve to get rid of the seeds. This can be made up to 2-3 days in advance.
Place the whole peaches in a single layer in medium pot, then add water, wine, sugar, rosemary and cinnamon stick. Bring to simmer, then cover with a cartouche (a piece of baking paper cut to the size of pot and pierced in the centre) and turn the heat down to low. Poach on a gentle heat for 6-8 minutes then allow to cool in the syrup to room temperature before placing in the fridge for 4-5 hours or even better overnight.
Fold in vanilla and icing sugar into the cottage cheese and set aside.
To serve, carefully peel off the skin of each peach. Place a spoonful of cottage cheese in the centre of 4 shallow plates. Nestle a peach on top and then spoon over coulis and a drizzle of syrup from peaches.
If peaches are not in season, pears can be used in the cooler months