The word ‘vegan’ is a dirty word for many foodies but a recipe free of animal products doesn’t have to be free of flavour too.

This recipe for vanilla poached peaches is the perfect, vegan dessert for a lazy, early spring Sunday.

What you’ll need

• 4 large, ripe peaches
• 425ml sweet white wine
• 2 tbsp agave
• 1 vanilla pod, split

What you’ll need to do

1. Fill a large bowl with iced water.
2. Place the peaches in another large bowl and pour over enough boiling water to cover.
3. Leave for 30 seconds, then remove the peaches with a spoon and plunge them into the cold water. The skins should peel away easily.
4. Place the wine. agave and vanilla pod in a pan, gently heat until the agave has dissolved.
5. Lower the peaches into the pan, cover and simmer gently for 15-20 minutes until tender. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and regularly baste with the syrup.
6. Remove the cooked peaches from the pan and set to one side in a large bowl.
7. Boil the syrup until it has reduced by half. Spoon over the peaches, then set aside to cool. Serve the peaches and syrup at room temperature, warm or chilled.