Instructions: Bring a pot of water, big enough to submerge all the peaches, to the boil.

With a sharp knife, make incisions on the top of each peach in the shape of a cross. Plunge into boiling water just long enough to loosen skin, lift from pot gently with a slotted spoon and plunge immediately into cold water to cool. Peel skin off.

Place all the ingredients for poaching liquid in a pot and bring to the boil. Reduce heat until water is just off boiling point, ie little or no movement. Gently place in peaches to submerge and cook very gently for 5-10 minutes depending on ripeness. Lift peaches from pot with a slotted spoon and allow to cool to room temperature then refrigerate with 4 cups of poaching liquid until cold.

Strawberry cream:
Whip the cream until it just holds some shape and is still pourable.

Puree 1/2 the strawberries, vanilla and the caster sugar in a vitamiser until smooth and stir into the whipped cream. Cut remaining strawberries into even 1/2 cm dice and stir into the cream.

Place two spoonfulls of strawberry cream on a serving plate, smooth out to a circle, Top with a poached pear and decorate with some extra strawberries and sprigs of mint.

Serve chilled poaching liquid separately to pour over. Flavour with peach brandy if desired.

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