Ingredients 4 ripe but firm peaches 50 g sugar 1/2 vanilla pod 1/2 glass of sweet wine Fresh mint leaves Equipment needed: Mould and wooden spoon Preparation time: 10 minutes Difficulty: Low About sweet fruits Peaches are one of the favourite summer fruits in Catalonia, especially in Terres de Lleida, a region which produces some of the tastiest and most aromatic varieties. They are known for their vitamin C and natural antioxidant content, which help to maintain our skin and strengthen our immune system. Peaches also have a smooth, mellow texture that combines perfectly with sweet and liqueur-like flavours, such as the sweet wine used in this recipe. This contrast is commonplace in the Catalan culinary tradition, where cooked fruits have been a regular ingredient in homemade desserts and festive dishes for centuries. Lightly sautéing the fruit in sugar is a simple technique that enhances its aromas and makes it a delicious and surprising result. Steps to follow Wash the peaches and cut them into cubes of about two centimetres, removing the stone. If you prefer, you can peel them ahead of time, although the peel adds colour and helps the peaches keep their shape better during cooking In a bowl, lightly coat the peach pieces with the sugar. Heat a wide frying pan over high heat and sauté the peach pieces for a couple of minutes, until they begin to brown and release some of their natural juice. Remove them and set them aside. In the same pan, pour the sweet wine and add the half vanilla pod. Bring it to a boil to evaporate the alcohol and reduce slowly for 3-4 minutes, until you have an aromatic and slightly thickened sauce. Stir the peaches back into the pan or serve directly into individual bowls and spoon the sauce over the peaches. Let the mixture stand for a couple of minutes to allow the flavours to combine. Add some fresh mint leaves just before serving for a refreshing and aromatic contrast. Presentation and recommended garnishes This recipe is ideal to be served warm or slightly chilled. Serve with vanilla ice cream, Greek yoghurt or light mascarpone cream. If you want to give it a crunchy touch, add toasted slivered almonds or crushed biscuit. You can also combine the sautéed peaches with soft cakes, such as sponge cake. Extra tip: with a melon baller, you can make peach balls. Once sautéed and cooled, they are an excellent garnish for poultry or pork, or as a surprise in desserts with fruit juice. Other related recipes you can prepare Chicken with cherries Crema Catalana