400ml/7fl oz water
85g/3oz caster sugar
1 vanilla pod, split, seeds scraped out
5 cardamom pods
1 peach
1 tbsp yoghurt
Bring the water to a gentle simmer in a pan and add the sugar, stirring until dissolved. Add the vanilla seeds and pod, the cardamom pods and the peach to the pan.
Gently poach the peach for 15 minutes, turning the peach over occasionally, until tender. Remove the peach from the poaching liquid (reserve a few tablespoons of the poaching liquid for serving) and peel. Remove the stone and roughly chop the flesh.
To serve, spoon the peach flesh into a small bowl and top with the yoghurt. Drizzle over some of the reserved poaching liquid.
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