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Poached Peaches in Muscat de Rivesalte

Poached Peaches in Muscat de Rivesalte

Serves: 4 


  • 4 unblemished, not ripe peaches 
  • 300mls Muscat de Rivesaltes or a sweet white wine 
  • 1 vanilla pod, split along its length 


  1. Wash the peaches but do not peel. 
  2. Place the peaches in saucepan with a lid into which they fit snugly. 
  3. Add the wine and top up with water to just cover. Put on the lid. 
  4. Heat up slowly and cook very gently for 20 minutes. 
  5. Take off the heat and leave to cool in the liquid. 
  6. Serve a whole peach or split in half and take out the stone and they easily peel if you want. 
  7. The Muscat cooking liquid can be reduced down to a light syrup and served with the peaches and crème fraiche or a vanilla ice-cream.   


  • Traditionally made with white peaches, but these are more difficult to find in England so use orange fleshed ones or nectarines.   
  • Muscat de Rivesaltes is made from small-berried Muscat à Petits Grains and the larger-berried Muscat d'Alexandrie, also known by some as the Muscat à Gros Grains. It is bottled before it has completely fermented to retain the sweetness and freshness.