Ingredients

• 75cl bottle dry white wine
• 175g (6oz) golden caster sugar
• 2.5cm (1in) piece fresh root ginger, peeled and sliced
• 450g (1lb) strawberries, hulled
• 8 peaches, ripe and firm
• a little lemon juice, to taste

Method

1. Put the wine, sugar and ginger into a large pan that has a lid. Thinly slice 125g (4oz) of the strawberries and add to the pan. Bring the mixture to the boil, stirring to dissolve the sugar.
2. Add peaches to pan and cover with greaseproof paper and a lid. Bring the liquid back to the boil, then simmer fruit for 5min or until tender. Leave to cool in the pan.
3. Remove the peaches from the syrup and carefully ease off the skins. Cut in half, discard the stones and put into a serving bowl. Halve the remaining strawberries and add to bowl.
4. Bring the poaching liquid to the boil and bubble for 20-25min or until reduced and syrupy. Add a squeeze of lemon juice to taste. Cool the syrup, strain over the fruit, then cover and chill overnight.

Notes