Poached peaches and gooseberries with Greek yoghurt and rosewater

Serves 4

Serve the peaches chilled with thick and creamy Greek-style yoghurt (LISA BARBER)

These peaches are clean and refreshing, gently sweet and delicate. They should be served very well chilled.

1 punnet of gooseberries
4 ripe peaches or nectarines
11/2 tbsp icing sugar
2 tbsp rosewater
Greek yoghurt, to serve

Wash the gooseberries well, remove the top and base, which are prickly and coarse, and place in a saucepan.

Tear the peaches in half using your fingers and discard their stone. Place in the saucepan along with the gooseberries and add the icing sugar and rosewater.

Place over a very low heat and cook, stirring every now and then until the fruit is soft but not falling apart.

Remove from the stove and allow to cool to room temperature before placing in the fridge and chilling for two hours.

Serve alongside a little thick and creamy Greek-style yoghurt.