Poached peach “Charlotte” with blueberries and red wine syrup

For 4 portions

• 1 punnet Ghoa Cress                    
• 12 Yka Leaves                     
• 12 pieces Floregano                      
• 6 pieces peach                                
• 100g blueberries                          
• 16 biscuits lady finger biscuit   
• 200ml red wine                             
• 175g caster sugar                        
• water                  

• Make a syrup with 100g of sugar and 600ml of water.
• Poach the peaches in the syrup, cut them in halves and peel them.
• Keep 4 halves whole, reserve 2 halves to slice finely and 4 for cutting out the circles.
• Dice the leftover 2 halves and mix with half punnet of freshly cut Ghoa Cress.
• Cut the biscuits in the middle and place each half standing up in a ring.
• Soak the biscuit with syrup using a brush, and fill each ring with the peach and Ghoa Cress mix.

The red wine syrup and blueberries:

• Reduce the wine and the other 75g of caster sugar left over to a syrup.
• Brush each plate with the finish syrup.
• Toss the blueberries in the left-over syrup and arrange on the plates.

Recipe: Frank Pontais