Combine all the poaching stock ingredients (except the peaches) in a pot and place over medium heat. Bring to a boil, turn down the heat and simmer until the sugar has dissolved and the syrup is slightly reduced.

Score the top of the peaches with a sharp knife and blanch in boiling water for a few seconds to soften the skins. Remove from the water and peel the skins.

Place the peaches in the stock syrup and poach over a gentle heat for about 10 minutes, or until a toothpick can be easily inserted into each peach. Remove from the stock syrup and allow to cool before using.

To serve, place the poached peaches onto individual plates or a beautiful serving platter with Serrano ham, Manchego cheese and griddled wood-fired bread.

Tip: To add a bit of bite to your poaching stock, throw in a chilli or two.