500ml of white wine - Chardonnay
½ Vanilla pod - halved
5 black peppercorns
170g of white sugar
1 lemon - 4 thin strips of the zest
Juice of ½ lemon
4 peaches - halved and stoned
2 passion fruits
25g of strawberries - cubed
½ pack of puff pastry
Crème fraiche
White sugar

METHOD

In a large saucepan (big enough to hold the peaches), melt the sugar with the wine, vanilla pod, peppercorns and lemon zest over a moderate heat.

Put the peaches into the sauce and simmer with a lid on the saucepan for approximately 15 minutes until the sauce starts to thicken. Add the lemon juice and simmer again for 10 minutes.

Spread a little flower on the table and roll the pastry. Cut eight circles and brush a little oil and a sprinkling of sugar and follow the baking instructions on the packet.

Cut the passion fruit in half and take the fruit from the shell and mix with the strawberries.

To serve - build the tower layering crème fraiche with the peaches, some more crème fraiche, pastry, crème fraiche and another peach and a spoonful of strawberries and passion fruit on the plate.

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